Roast Chicken with Potatoes and Olives

• 1 bay leaf, crushed
• 1 teaspoon fennel seeds
• 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

Special Equipment

A spice mill

1. Preheat oven to 450°. Pulse bay leaf, fennel seeds, and ½ tsp. red pepper flakes in spice mill until finely ground.
2. Toss potatoes, olives, 2 Tbsp. oil, and half of spice mixture in a large bowl; season with salt and pepper.
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.
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.