Roast Chicken with Potatoes and Olives

Ingredients

• 1 bay leaf crushed
• 1 tsp. fennel seeds (or rosemary)
• ½ tsp. crushed red pepper flakes
• 1½ lbs. fingerling potatoes halved
• ½ cup Kalamata olives pitted
• 4 Tbl. olive oil divided
• kosher salt
• freshly ground pepper
• 4 chicken legs, thigh and drumstick about 3 lbs.
• ½ cup flat-leaf parsley chopped
• 1 tsp. lemon zest

Instructions

1. Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and red pepper flakes in spice mill until finely ground.
2. Toss potatoes, olives, 2 Tbls. oil, and half of the spice mixture in large bowl; season with salt and pepper.
3. Place chicken on rimmed baking sheet and rub with remaining 2 Tbl. 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.