Roast Chicken with Potatoes and Olives
| 10 |
50 |
287 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
45 min |
4
|
Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.
Ingredients
|
1 leaf
|
Bay leaf
(crushed)
|
|
1 tsp
|
Fennel seed
|
|
1/2 tsp
|
Crushed red pepper
(flakes; plus more for serving (optional))
|
|
681 gm
|
Potatoes
(fingerling; halved)
|
|
1/2 cup
|
Kalamata olives
(pitted)
|
|
4 tbsp
|
Olive Oil, Extra Virgin
(divided)
|
|
|
salt and; black pepper
(Kosher; freshly ground)
|
|
4
|
Chicken leg
(thigh and drumstick; about 3 lb.))
|
|
1/2 cup
|
Parsley, fresh
(fresh flat-leaf; with tender stems)
|
|
1 tsp
|
Lemon
(finely grated; zest)
|
Instructions
- 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.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
