Name: Roast Chicken with Potatoes and Olives
Cook time: 15 minutes
Total time: 1 hours
Yield: 4 Servings
Ingredients: 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; A spice mill

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Christopher Baker

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.

Recipe notes