Roast Chicken with Potatoes and Olives
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." —Claire Saffitz, assistant food editor
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
Instructions
Preheat oven to 450 °F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
Toss potatoes, olives, 2 tablespoons 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 tablespoons 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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