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Roast Chicken with Potatoes and Olives

From: bonappetit.com
SERVES 4

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
special equipment
A spice mill

Preheat oven to 450°. Pulse bay leaf, fennel seeds, and ½ tsp. red pepper flakes in spice mill until finely ground.

Toss potatoes, olives, 2 Tbsp. 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 Tbsp. 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.