Roast Chicken with Potatoes and Olives

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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

Method

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.