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

By carvalhohm

Ingredients

• 3 tablespoons extra-virgin olive oil see savings
• 6 bay leaves see savings
• 1 tablespoon fresh thyme leaves
• 1 clove garlic, peeled and crushed
• 1 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper
• 8 chicken thighs (about 6 ounces each), trimmed of excess fat and skin
• 12 baby white or yellow potatoes (1 pound), halved
• 1 pint grape tomatoes, halved
• 4 slender scallions, white and green parts cut diagonally into 1 1/2-inch lengths
• 1/4 cup olives, preferably Nicoise or Picholine, pitted and chopped
• 1/4 cup slivered fresh mint leaves
• 2 teaspoons capers, drained, rinsed, and roughly chopped

Details

Servings 1
Adapted from recipe.com

Preparation

Step 1

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

2.Heat oven to 425 degrees. Arrange chicken skin side up at one end of large rimmed baking sheet. (Discard bay leaves, garlic, and any marinade.) Sprinkle lightly with salt. At other end of baking sheet, toss potatoes with remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and spread in single layer. Roast for 20 minutes. Baste chicken with pan juices using brush, turn potatoes, and roast for another 10 minutes. Baste chicken and turn potatoes again and roast for 5 minutes.

3.Stir tomatoes and scallions into potatoes and roast, basting and turning once or twice, until chicken and potatoes are golden and crisp looking, and tomatoes and scallions are soft, about 15 minutes more.

4.Stir vegetables, transfer with slotted spoon to serving bowl, and stir in olives, 2 tablespoons mint, and capers. Season to taste with more salt. Baste the chicken and transfer with tongs to serving platter, sprinkle with remaining 2 tablespoons mint, and serve hot.

Make Ahead Tips:

Marinate chicken as soon as you get home from work and cook it in an hour or two. Or toss all ingredients together quickly in morning and let chicken marinate in refrigerator all day. The recipes say to turn chicken occasionally, but if you're not home during day, don't worry about that.

Drink Suggestions

A dry, medium-bodied white with vibrant fruit and no oak would pair well with the herbal qualities of this recipe. Try the 2004 La Cadalora Pinot Grigio, Veneto ($16) or the 2004 Bodegas Aldial Naia Rueda, Spain ($12).