This is a great weeknight dinner because everything is roasted together on a single baking sheet. Inexpensive chicken legs, potatoes and olives are tossed with a mixture of bay leaf, fennel seeds and crushed red pepper flakes and then roasted for 35 to 45 minutes. For easy clean-up, line the baking sheet with non-stick foil.

Avoiding Additives and Preservatives

Check the spices for colour and anti-caking agents. Olives may contain preservatives; I use Pilaros brand from Costco.

Toss the chicken, potatoes and olives with the spice mixture and arrange on pan

Cook until the chicken is done, 35-45 minutes

Roast chicken with potatoes and olives


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


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. Serves 4.

From the October 2014 issue of Bon Appetit