Lemony Chicken, Fennel, and Potatoes
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Ingredients
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4 chicken legs or 6 chicken thighs, bone-in, skin on
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2 tbsps extra virgin olive oil
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6 small/medium yukon gold potatoes, peeled and quartered
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2 medium fennel, cut in half and then cut into fifths, fronds reserved
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1 lemon, sliced
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4 cloves garlic, finely sliced
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¼ cup lemon juice
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½ cup extra virgin olive oil
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¾ cups water
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2 tbsps honey
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2 tsp fennel seed, roughly crushed
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2 tsp coriander seed, roughly crushed
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2 tsps kosher salt
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Cracked black pepper to taste
Sauce
Directions
Preheat oven to 350 degrees F.
Start by making the sauce in a medium bowl. Add the sliced garlic, lemon juice, olive oil, water, honey, crushed fennel seed, crushed coriander seed, kosher salt, and cracked black pepper. Mix and set aside.
In a medium Dutch oven, heat the olive oil and season the chicken legs well with salt and pepper.
Sear on one side until golden, then flip over to get the other side golden.
After searing the chicken, remove the legs and place them on a plate to the side.
Put the potato and fennel into the schmaltzy chicken fat and sear on medium for a couple of minutes to get some color. Gently mix around to cover in the schmaltzy chicken bits.
Place the chicken on top, then pour the sauce over. Nestle the lemon slices into the fennel and chicken.
Cover with a lid and place into the oven for 35 minutes.
Remove the lid and turn up the heat to 450 F for another 10-15 mins until golden.
Dust over fennel fronds and serve right from the pot. Spoon over that sauce, or dip for extra JUICE.