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3汤匙。特级初榨橄榄油
6叶叶
1 Tbs. fresh thyme leaves
1个丁香大蒜，剥皮和压碎
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品脱葡萄番茄，一半
4 slender scallions, white and green parts cut diagonally into 1-1/2-inch lengths
1/4杯橄榄，最好是Niçoise或picholine，切碎和切碎
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
卡路里（KCAL）：430
Fat Calories (kcal): 200
Fat (g): 23
饱和脂肪(g): 4。5
Polyunsaturated Fat (g): 4
单不饱和脂肪（G）：13
Cholesterol (mg): 100
Sodium (mg): 500
Carbohydrates (g): 25
Fiber (g): 3
Protein (g): 31

准备

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.
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.

提前提示

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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评论(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!