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

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 clove garlic, peeled and crushed

1 pint grape tomatoes, halved

2 tsp. capers, drained, rinsed, and roughly chopped

4 slender scallions, white and green parts cut diagonally into 1-1/2-inch lengths

1/4 tsp. freshly ground black pepper

1 Tbs. fresh thyme leaves

12 baby white or yellow potatoes (1 lb.), halved

6 bay leaves

1 tsp. kosher salt, plus more as needed

1/4 cup slivered fresh mint leaves

1/4 cup olives, preferably Ni├žoise or Picholine, pitted and chopped

8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin

3 Tbs. extra-virgin olive oil

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