Roast Chicken with Potatoes and Olives
['1 bay leaf, crushed', '1 teaspoon fennel seeds', '1/2 teaspoon crushed red pepper flakes; plus more for serving (optional)', '1 1/2 pounds fingerling potatoes, halved', '1/2 cup pitted Kalamata olives', '4 tablespoons olive oil, divided', 'Kosher salt', 'freshly ground pepper', '4 chicken legs (thigh and drumstick; about 3 pounds)', '1/2 cup fresh flat-leaf parsley leaves with tender stems', '1 teaspoon finely grated lemon zest', 'A spice mill']
Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
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.
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.
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