Roast Chicken with Potatoes and Olives

By ArnoldT

Ingredients

• bay leaf, crushed
• fennel seeds
• crushed red pepper flakes; plus more for serving (optional)
• fingerling potatoes, halved
• pitted Kalamata olives
• olive oil, divided
• Kosher salt and freshly ground black pepper
• chicken legs (thigh and drumstick; about 3 lb.)
• fresh flat-leaf parsley leaves with tender stems
• finely grated lemon zest
• A spice mill

Details

Servings 4
Cooking time 60mins
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 450°. Pulse bay leaf, fennel seeds, and ½ tsp. red pepper flakes in spice mill until finely ground.

Toss potatoes, olives, 2 Tbsp. oil, and half of spice mixture in a large bowl; season with salt and pepper.

Place chicken on a rimmed baking sheet and rub with remaining 2 Tbsp. oil; season with salt and pepper and rub with remaining spice mixture.

Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35–45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.