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