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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