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Roast Chicken with Potatoes and Olives

4.6

(25)

Image may contain Food Meal and Dish
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

  1. 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.

TagsMediterraneanChickenPoultryPotatoRoot VegetableVegetableOliveMainDinnerDairy FreeGluten FreeNut FreeOne-Pot MealsEasySheet-Pan DinnersRoastHanukkahBon Appétit

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