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

By Kristine

Ingredients

• 3 tablespoons extra-virgin olive oil
• 6 bay leaves
• 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 4

Preparation

Step 1

1. Stir together 2 tablespoons of the oil, the bay leaves, thyme, garlic ½ teaspoon of the salt, and 1/8 teaspoon 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 leas 1 hour and up to 8 hours.

2. Heat the oven to 425 degrees. Arrange the chicken skin side up at one end of a large rimmed baking sheet. (Discard the bay leaves, garlic, and any marinade.) Sprinkle lightly with salt. At the other end of the baking sheet, toss the potatoes with the remaining 1 tablespoon oil, ½ teaspoon salt, and 1/8 teaspoon pepper, and spread in a single layer. Roast for 20 minutes. Baste the chicken with the pan juices using a brush, turn the potatoes and roast for another 10 minutes. Baste the chicken and turn the potatoes again and roast for 5 minutes.

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


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