Roast Chicken With Potatoes And Olives
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450°F
2
Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground
3
Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper
4
Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture
5
Arrange potato mixture around chicken
6
Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35-45 minutes
7
Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around
8
Preheat oven to 450°F
9
Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground
10
Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper
11
Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture
12
Arrange potato mixture around chicken
13
Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35-45 minutes
14
Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around