Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.
Recipe information
Total Time
1 hours
Yield
4 Servings
Ingredients
1
1
½
1½
½
4
4
½
1
special equipment
Preparation
Step 1
Preheat oven to 450°. Pulse bay leaf, fennel seeds, and ½ tsp. red pepper flakes in spice mill until finely ground.
Step 2
Toss potatoes, olives, 2 Tbsp. oil, and half of spice mixture in a large bowl; season with salt and pepper.
Step 3
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.
Step 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.
Nutrition Per Serving
How would you rate Roast Chicken with Potatoes and Olives?
Leave a Review
Reviews (285)
Back to TopEdit to my previous review: Don't bother searing the chicken ahead of time, IMO. I tried it again tonight and didn't sear, and the skin was still nicely browned.
Veda
Seattle, WA
12/8/2021
So simple and so yummy! I seared the chicken first so I would get a nice brown crust on it as shown in the picture. I could only find baby Yukon Golds, which I cut in half even though they were already pretty small. It seemed to all work well as everything was done in about 30 mins - potatoes soft and a bit browned, chicken thighs still moist. My husband, who claims he does not like potatoes, actually said, "The potatoes are good!" That's high praise from him as far as potatoes go! I used fennel seeds, as that's a flavor we love, and I was surprised how subtle yet flavorful the seasoning turned out. As some of the other reviewers said, I used extra olives and I definitely topped it with lemon zest and more red pepper flakes, plus a drizzle of olive oil on the chicken. Will be making this one again!
Veda
Seattle, WA
10/29/2021
This is a go-to weeknight recipe in my household. Easy prep, easy clean up, and pairs well with a salad or roasted veggie to complete the meal. We typically use chicken breasts cut in half and baby red potatoes as we always have those on hand, and subbing in dried dill instead of fennel makes it an excellent pantry meal when we don't want to grocery shop. Adding extra kalamata olives is a great touch as well. So good! Great for easy dinners with extended family/larger groups as well.
Anonymous
St. Paul, Minnesota
10/18/2021
This is so good and so easy. I just used drumsticks because that's what I could find. I also used Yukon gold potatoes and just cut them into large chunks. Still came out great. The olives are such nice pops of flavor.
Melanie
St. Louis, MO
6/1/2021
This is very tasty. The prep is super easy so you can prep ahead and then put together quickly prior to cooking. The cooking time of 35-45 minutes is also a convenience. I cooked on a foil lined rimmed baking sheet so the cleanup was a breeze. Lemon zest, kalamata olives and red pepper flakes take this to the next level. (I'll actually add a few more olives in the next time!) This is an impressive dish for friends or family. Not your typical chicken dinner.
Anonymous
2/21/2021
This 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.
gaskinsej4909
Bluffton, SC
1/5/2019