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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   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

Description

Stir Together 2 Tablespoons Of The Oil, The Bay Leaves, Thyme, Garlic, 1/2 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 Occasional

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