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

• 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

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.