1red bell pepperseeded and sliced into narrow wedges
1yellow bell pepperseeded and sliced into narrow wedges
1medium onionpeeled and sliced into narrow wedges
1/2cuppitted Kalamata olives
fresh ground black pepper
1/2teaspooncrushed red pepper flakes
Preheat oven to 450°, and line the sheet pan with parchment paper.
Pulse the bay leaf, fennel seeds, and 1/2 teaspoon of red pepper flakes in a food processor until finely ground.
In a medium bowl add the potatoes, red and yellow peppers, onion, tomatoes and olives and toss with 2 tablespoons of olive oil, half the spice mix, salt and pepper. When coated, spread out on the rimmed sheet pan.
Add the chicken to the bowl and rub with the remaining olive oil, spice mix, salt and pepper. Place the chicken on the baking sheet and arrange to ensure the chicken isn’t crowded, placing the veggies around the chicken pieces.
Roast until potatoes are fork-tender and the chicken is thoroughly cooked, with brown, crispy skin, 35 – 45 minutes.
Remove from oven and drizzle any pan juices over the chicken, then sprinkle with the parsley and lemon zest.