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

Scott Phillips

Servings: four.


  • 3 Tbs. extra-virgin olive oil
  • 6 bay leaves
  • 1 Tbs. fresh thyme leaves
  • 1 clove garlic, peeled and crushed
  • 1 tsp. kosher salt, plus more as needed
  • 1/4 tsp. freshly ground black pepper
  • 8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin
  • 12 baby white or yellow potatoes (1 lb.), 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 Niçoise or Picholine, pitted and chopped
  • 1/4 cup slivered fresh mint leaves
  • 2 tsp. capers, drained, rinsed, and roughly chopped

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 430
  • Fat Calories (kcal): 200
  • Fat (g): 23
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 100
  • Sodium (mg): 500
  • Carbohydrates (g): 25
  • Fiber (g): 3
  • Protein (g): 31


  • Stir together 2 Tbs. of the oil, the bay leaves, thyme, garlic, 1/2 tsp. of the salt, and 1/8 tsp. 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 least 1 hour and up to 8 hours.
  • Heat the oven to 425°F. 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 Tbs. oil, 1/2 tsp. salt, and 1/8 tsp. pepper, and spread in a single layer. Roast for 20 min. Baste the chicken with the pan juices using a brush, turn the potatoes, and roast for another 10 min. Baste the chicken and turn the potatoes again and roast for 5 min.
  • Stir the tomatoes and scallions into the potatoes and roast, basting and turning once or twice, until the chicken and potatoes are golden and crisp looking, and the tomatoes and scallions are soft, about 15 min. more.
  • Stir the vegetables, transfer with a slotted spoon to a serving bowl, and stir in the olives, 2 Tbs. of the mint, and the capers. Season to taste with more salt. Baste the chicken and transfer with tongs to a serving platter, sprinkle with the remaining 2 Tbs. mint, and serve hot.

Make Ahead Tips

For this recipe, you can marinate the chicken as soon as you get home from work and cook it in an hour or two. Or you can toss all the ingredients together quickly in the moring and let the chicken marinate in the refrigerator all day. The recipes say to turn the chicken occasionally, but if you’re not home during the day, don’t worry about that.

A dry, medium-bodied white with vibrant fruit and no oak would pair well with the herbal qualities of this recipe. Try the 2004 La Cadalora Pinot Grigio, Veneto ($16) or the 2004 Bodegas Aldial Naia Rueda, Spain ($12).


Rate or Review

Reviews (2 reviews)

  • tlamo | 04/16/2010

    Wonderful recipe. I also left out the olives as I did not feel they were necessary. Also, I used basil instead of mint, as I prefer the flavour of basil. It does splatter in the oven a bit, but it is entirely worth it. I did not even marinate the chicken and it was still delicious. I will certainly make it again.

  • ellen_in_charlotte | 09/08/2009

    Let me start by saying I hate it when a reviewer rates a recipe, but then when you read the review it turns out they changed the recipe: didn't have that, used XX instead, don't like chicken so I used XX, etc.That said, first time I made the recipe as written, and made notes of what to change. My note said, "Excellent. Less capers and olives". I have made this several times and love, love, love it. I use the quantities of garlic, oil, thyme and bay leaves listed, but only use 4 thighs. I've scaled the rest of the recipe for 2 servings. After the first or second time I made this I left off the capers & mint - have also left off olives with no loss of wonderfulness.It's easy, tasty and used up my little potatoes from the farmers market and small tomatoes from my deck garden. Will make this over and over again. You may want to adjust timing - I find the potatoes can overcook if they are quite small. I deducted one star because this really messes up the oven!!! This time I'm doing it on the gas grill over med/low heat after getting grill up to starting temp. Seems to be working out just fine!Update 5/14 - Grill worked ok, but it is best to have one with an integrated thermometer.Have made this in the oven since and find the cooking times to be overly long. 15 min for the first pass, 7 for the second, then add tomatoes, etc and cook 5 min or less. Otherwise even large "cherry tomatoes" will become mush - grape tomatoes would totally disintegrate. Flavors are still awesome!

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