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

Instructions

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