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

Ingredients

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

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