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Roast Chicken with potatoes and olives
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| 1 | bay leaf crushed |
| 1 tsp | fennel seeds |
| 1/2 tsp | crushed red pepper flakes plus more for serving |
| 1 1/2 lb | fingerling potatoes, halved |
| 1/2 cup | pitted kalamata olives |
| 4 tbsp | olive oil |
| Kosher salt fresh ground pepper 4 chicken legs thigh and drum about 3 lbs | |
| 1/2 cup | fresh flat leave parsley leaves with tender stems |
| 1 tsp | finely grated lemon zest |
1. Preheat oven to 450. Pulse bay leaf fennel seeds and 1/4 tsp red pepper flakes in spice mill until finely ground.
2. Toss potatoes, olives , 2 tbsp olive oil and half spice mix in a bowl. Season with salt and pepper.
3. Place chicken and baking sheet and rub with remaining olive oil. Spice mix and salt and pepper.
4. Arrange potatoes around chicken. Roast until potatoes are fork tender, chicken is cooked through and skin is crisp. 35-45 min. Serve chicken topped with parsley , lemon zest and more red pepper flakes if desired. Spoon pan juices around
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