Name: Roast Chicken With Potatoes And Olives
Yield: 4 servings
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

Servings: 4 persons

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

1
Preheat oven to 450u00b0F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
2
Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
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.
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Roast Chicken With Potatoes And Olives

How did you like this recipe?