Roasted Chicken Thighs with Tomatoes, Olives, and Feta

Chicken thighs (about 2 1/2 pounds), bone-in skin-on

Grape tomatoes

Mint, Fresh leaves

Shallots, halved lengthwise and peeled (about 6 ounces), medium

sprigs Thyme, fresh

Spanish olives, pitted

Salt and freshly ground pepper, Coarse

Olive oil, extra-virgin

Feta cheese