Traditional recipes

Roast Chicken with Potatoes and Olives

Roast Chicken with Potatoes and Olives

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.


  • 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

Recipe Preparation

  • 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.

,Photos by Christopher Baker

Nutritional Content

Calories (kcal) 760 Fat (g) 40 Saturated Fat (g) 8 Cholesterol (mg) 315 Carbohydrates (g) 33 Dietary Fiber (g) 5 Total Sugars (g) 1 Protein (g) 63 Sodium (mg) 460Reviews SectionThis is so so good and so so easy. The potatoes have a ton of flavor and the chicken gets nice and crispy. This is a go-to recipe.gaskinsej4909Bluffton, SC01/05/19