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–+ servings
Close-up of roasted chicken leg with fingerling potatoes and olives, garnished with parsley

Chicken with Potatoes and Olives – One-Pan Dinner with Big Flavour

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
A one-pan chicken dinner with fingerling potatoes, baked kalamata olives, and a lemony herb finish. Packed with flavour and simple to prepare.
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Ingredients
 

  • 1 small bay leaf torn
  • 1 tsp fennel seeds scant teaspoon
  • ½ tsp red chilli flakes
  • 500 g fingerling potatoes or baby chat potatoes, scrubbed, skins left on
  • 1/2 - 3/4 cup kalamata olives pitted (if available)
  • Salt and black pepper to taste
  • 4 chicken Maryland legs or any other chicken pieces approx. 1.4kg total
  • 4 tbsp olive oil divided
  • 1 large garlic clove or 2 medium, skin on
  • Zest of 1 lemon
  • ½ cup finely chopped parsley

Instructions
 

  • Grind or crush the bay leaf, fennel seeds, and chilli flakes together.
  • Toss the potatoes and olives in half of the spice mix, with salt, pepper, and 2 tbsp olive oil. Set aside for now.
  • Rub the remaining spice mix onto the chicken with 2 tbsp olive oil, salt and pepper.
  • Place chicken in a baking dish or oven-safe pan and arrange the potatoes and olives around it.
  • Tuck in the unpeeled garlic clove. Bake at 180°C/350°F fan (200°C/400°F conventional) for 30 minutes, uncovered.
  • Whilst the chicken is cooking chop parsley finely and combine with lemon zest in a small bowl.
  • Baste chicken with pan juices, increase heat to 200°C/400°Ffan (220°C/430°F conventional) for another 15-20 minutes until chicken is golden and cooked through and the potatoes are fork tender
  • Remove the peel from the roasted garlic and squeeze into the juices, mash gently, and baste the chicken and potatoes liberally with the pan juices.
  • Sprinkle over the parsley and lemon zest and add extra chilli flakes if desired. Serve onto individual plates and spoon over some of the pan juices. Lovely served with a green salad and fresh bread.

Notes

  • You may need to cut your fingerling or baby potatoes in half lengthwise depending on their size and the size of your chicken. This helps them cook evenly.
  • If using smaller chicken pieces (like thighs), reduce cooking time slightly.
  • Baked olives take on a mild, mellow flavour—don't skip them!
  • I recommend the extra chilli flakes on top just before serving, it gives the dish a lovely zing.
  • I haven’t tried it myself yet, but I imagine a chopped red onion or capsicum would roast beautifully alongside the chicken and potatoes, adding a touch of sweetness and extra flavour.