CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

Ingredients

SERVINGS: 4

  • 1 bay leaf, crushed
  • 1 teaspoon fennel seeds
  • ½ teaspoon crushed red pepper flakes; plus more for serving (optional)
  • 1½ pound fingerling potatoes, halved
  • ½ cup pitted Kalamata olives
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 chicken legs (thigh and drumstick; about 3 lb.)
  • ½ cup fresh flat-leaf parsley leaves with tender stems
  • 1 teaspoon finely grated lemon zest

Preparation: active 15 mins, total: 1 hour

  • 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.

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