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Roast Chicken With Potatoes And Olives
Ingredients
- 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
- A spice mill
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