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3汤匙。特级初榨橄榄油
6叶叶
1 Tbs. fresh thyme leaves
1 clove garlic, peeled and crushed
1 tsp. kosher salt, plus more as needed
1/4茶匙。现磨黑胡椒
8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin
12个婴儿白土豆（1磅），一半
1 pint grape tomatoes, halved
4个细长的葱，白色和绿色零件将对角线切成1-1/2英寸长度
1/4 cup olives, preferably Niçoise or Picholine, pitted and chopped
1/4杯滑动的新鲜薄荷叶
2茶匙。刺山柑，排干，冲洗和大致切碎

营养样本量基于四份
Calories (kcal) : 430
Fat Calories (kcal): 200
Fat (g): 23
Saturated Fat (g): 4.5
多不饱和脂肪（G）：4
单不饱和脂肪（G）：13
胆固醇（MG）：100
Sodium (mg): 500
Carbohydrates (g): 25
Fiber (g): 3
蛋白质（G）：31

准备

一起搅拌2汤匙。在油中，海叶，百里香，大蒜，1/2茶匙。盐和1/8茶匙。一个大碗中的胡椒粉。加入鸡肉，然后扔到外套上。用塑料包裹盖住，并在冰箱中腌制，偶尔转动至少1小时且最多8小时。
将烤箱加热到425°F。将鸡皮一侧放在大框烤盘的一端。（丢弃月叶，大蒜和任何腌泡汁。）撒上盐。在烤盘的另一端，用剩余的1汤匙将土豆扔掉。油，1/2茶匙。盐和1/8茶匙。胡椒粉，并单层散布。烤20分钟。用刷子将鸡肉用锅炸鸡肉，将土豆换成烤，再烤10分钟。炸鸡，再次将土豆烤5分钟。
将西红柿和葱搅入土豆，然后烤一次，一次或两次转动，直到鸡肉和土豆看起来变成金黄色和酥脆，而西红柿和葱很软，大约15分钟。更多的。
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).

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Reviews (2 reviews)

特拉莫|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|2009年9月8日

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!