Roasted Chicken Thighs, Baby Potatoes & Tomatoes with Olives & Mint

Roasted Chicken Thighs, Baby Potatoes & Tomatoes with Olives & Mint
Photo by Scott Phillips

Ingredients

  • 1 clove garlic, peeled and crushed
  • ¼ tsp. freshly ground black pepper
  • 8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin
  • 12 baby white or yellow potatoes (1 lb.), halved
  • 4 slender scallions, white and green parts cut diagonally into 1-½-inch lengths
  • 3 Tbs. extra-virgin olive oil
  • 1 pint grape tomatoes, halved
  • + 6 more ingredients
    • 2 tsp. capers, drained, rinsed, and roughly chopped
    • 1 tsp. kosher salt, plus more as needed
    • 6 bay leaves
    • ¼ cup olives, preferably Niçoise or Picholine, pitted and chopped
    • 1 Tbs. fresh thyme leaves
    • ¼ cup slivered fresh mint leaves

Stir together 2 Tbs. of the oil, the bay leaves, thyme, garlic, 1/2 tsp. of the salt, and 1/8 tsp. of the pepper in a large bowl. Add the chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 1 hour and up to 8 hours. Heat the oven...

View full recipe at Fine Cooking

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