Crispy Salt and Pepper Chicken with Carmelized Fennel and Shallots
Original recipe author- Jamie Geller
(The recipe below reflects my personal version of her recipe, but both versions are amazing)
4 chicken legs (I prefer the drumstick and the thigh separated)
¼ cup potato starch (or other flour alternative- like gluten free or all purpose)
2 teaspoons kosher salt
1 ½ teaspoons ground black pepper
½ teaspoon paprika
1 fennel bulb, trimmed and cut into 1 and ½ inch slices
2 shallots, peeled and cut in half
4 cloves garlic, smashed
1 red pepper, cut in large pieces
3 tablespoons olive oil
2 tablespoons fresh parsley, chopped
Preheat your oven to 400 degrees (375 convection).
Place the chicken, 1 teaspoon of the salt, 1 teaspoon of the pepper and the paprika in a resealable plastic bag and toss to coat evenly. Shake off any excess flour. Place the chicken, fennel, shallots, garlic, and red pepper in a single layer on the prepared baking sheet or pan. Drizzle with olive oil and sprinkle with the last of the salt and pepper. Bake uncovered for 1 hour. Garnish with fresh parsley before serving.
This chicken is crispiest and tastes best on the day it is made. HOWEVER, any leftovers are surely good enough for me- but not for company.
Or check out her website Joy of Kosher to see all of her recipes and books that she offers.