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Roast Chicken with Potatoes and Olives

Claire Saffitz
  • 1 minute
  • Serves 4

INGREDIENTS

4

Chicken legs

1

Bay leaf

1 1/2 lb

Fingerling potatoes

1/2 cup

Flat-leaf parsley leaves with, fresh stems tender

1 tsp

Lemon, zest

1/2 cup

Kalamata olives, pitted

1 tsp

Fennel seeds

1

Kosher salt and freshly ground black pepper

1/2 tsp

Red pepper flakes

1

Spice mill

4 tbsp

Olive oil