Name: Roast Chicken with Potatoes and Olives
Cook time: 15 minutes
Total time: 1 hour
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

Photo by Christina Holmes

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." —Claire Saffitz, assistant food editor

Cooks' Note

Quick Fix: Never tried roasted olives? They're excellent: chewy and intense.

Recipe information

Total Time
1 hour

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

Special equipment:

A spice mill

Preparation

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

TagsMediterranean Chicken Poultry Potato Root Vegetable Vegetable Olive Main Dinner Dairy Free Gluten Free Nut Free One-Pot Meals Easy Sheet-Pan Dinners Roast Hanukkah Bon Appétit

Recipe notes

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