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Roast Chicken Thighs, Potatoes & Olives Recipe

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This recipe for Roast Chicken Thighs, Potatoes & Olives is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bay leaf crushed
1 tsp. fennel seeds
½ teaspoon red pepper flakes
1 ½ lb fingerling potatoes, halved
½ cup pitted kalamata olives
4 tablespoons oil, divided
kosher salt, ground pepper
4 chicken legs (thigh and drumsticks)
½ cup flat leaf parsley
1 teaspoon lemon zest, finely grated
Directions:
Directions:
Preheat oven to 450° Pulse bay leaf, fennel seeds and ½ teaspoon red pepper flakes until finely ground. Toss potatoes, olives, 2 tablespoons oil and half of spice mixture in large bowl and season with salt and pepper.

Place chicken on trimmed baking sheet and rub it with remaining spice, 2 tablespoons oil, and salt and pepper.

Arrange potato mixture around chicken. Roast until potatoes are fork tender, and chicken is cooked through, and skin is crisp, about 35-45 minutes. Serve with parsley, lemon zest, more red pepper flakes, and pan juices around.

 

 

 

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