3 medium ripe tomatoes (or a pint of tomatoes if you have one lying around)
2 garlic cloves
8 boneless, skinless thighs (1 1/2 to 2 pounds)
4 tablespoons olive oil
4 sprigs of oregano
1/4 to 1/2cup feta
Instructions
Heat the oven to 425 degrees. Core and chop the tomatoes; put them in a medium bowl. Peel and mince 2 garlic cloves and add them to the bowl.
Cut aluminum foil into 4 rectangles each about 12 x 18 inches. Fold each in half crosswise to crease, then reopen.
Spoon the tomato mixture onto 1 half of the rectangle, as close to the center as you can. Top each with 2 chicken thighs, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and top with a sprig of oregano and a sprinkle of feta.
Fold over and seal the packages, rolling the edges tightly to completely enclose the filling.
Put the packages on a rimmed baking sheet and put it in the oven. Bake until the chicken is cooked through and the tomatoes are tender and saucy, 25 to 30 minutes (open up 1 package to check).
Open the packages carefully and serve hot or warm right in the packages on plates with the juices poured over.