Roast Chicken with Potatoes and Olives
A flavorful Mediterranean-inspired roast chicken dish featuring crispy chicken legs seasoned with fennel and bay leaf, served with tender fingerling potatoes and Kalamata olives. The dish is finished with fresh parsley and lemon zest for a bright, aromatic finish.
Ingredients
- •1 leaf bay leaf
- •1 teaspoon fennel seeds
- •½ teaspoon crushed red pepper flakes
- •1½ pounds fingerling potatoes
- •½ cup pitted Kalamata olives
- •4 tablespoons olive oil
- •1 to taste Kosher salt
- •1 to taste freshly ground pepper
- •4 legs chicken legs
- •½ cup fresh flat-leaf parsley
- •1 teaspoon lemon zest
- •1 piece spice mill
Cooking Instructions
- 1.
Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
5 min
- 2.
Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
5 min
- 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.
5 min
- 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.
45 min
