Roast Chicken with Potatoes and Olives

Ingredients for Roast Chicken with Potatoes and Olives

• 1 bay leaf, crushed

• 1 teaspoon fennel seeds

• 1/2 teaspoons crushed red pepper flakes

• plus more for serving (optional)

• 675g fingerling potatoes, halved

• 120ml pitted Kalamata olives

• 4 tablespoons olive oil, divided

• Kosher salt

• freshly ground pepper

• 4 chicken legs (thigh and drumstick

• about 1.4kg )

• 1/2 cup fresh flat-leaf parsley leaves with tender stems

• 1 teaspoon finely grated lemon zest

• A spice mill

Preheat oven to 232°C. Pulse bay leaf, fennel seeds, and 1/2 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.