1 Bay Leaf, crushed
1 tsp. Fennel Seeds
½ tsp. Crushed Red Pepper Flakes
1 ½ lb. Fingerling Potatoes, halved
½ C> pitted Kalamata Olives
4 T. EVOO, divided
Salt and Pepper
4 Chicken Leg Quarters, about 3 lb.
½ C. Fresh Flat Leaf Parsley Leaves and tender stems
1 T. finely grated Lemon Zest

Preheat oven to 450. Pulse bay leaf, fennel seeds and half teaspoon of red pepper flakes in spice mill until finely ground. Toss potatoes, olives, 2 T. oil and half spice mixture in a large bowl, season with salt and pepper. Place chicken on rimmed baking sheet and rub with remaining oil, season with salt and pepper and rub with remaining spice mixture. Arrange potatoes around chicken and roast until potatoes are fork tender and chicken is cooked through with crisp skin, about 35-45 minutes. Serve topped with parsley, zest and more red pepper flakes if you like more spice. Spoon pan juices around.