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Roast Chicken with Potatoes and Olives

Name: Roast Chicken with Potatoes and Olives
Cuisine: mediterranean
Ingredients: 1 bay leaf, crushed; 1 teaspoon fennel seeds; 1/2 teaspoon crushed red pepper flakes; plus more for serving (optional); 1 1/2 pounds fingerling potatoes, halved; 1/2 cup pitted Kalamata olives; 4 tablespoons olive oil, divided; Kosher salt; freshly ground pepper; 4 chicken legs (thigh and drumstick; about 3 pounds); 1/2 cup fresh flat-leaf parsley leaves with tender stems; 1 teaspoon finely grated lemon zest; A spice mill

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Ingredients

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directions

1.
Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
2.
Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
3.
Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture.
4.
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.

Recipes sourced from Epicurious.com.

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