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

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

Ingridients of Roasted Chicken Thighs, Baby Potatoes & Tomatoes with Olives & Mint:

  • 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  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
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