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Crispy Salt and Pepper Chicken with Carmelized Fennel and Shallots




Original recipe author- Jamie Geller

Recipe from Joy of Kosher: Fast, Fresh Family Recipes

(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.


Plan ahead:

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.


Buy Jamie Geller’s full book from Amazon

Or check out her website Joy of Kosher to see all of her recipes and books that she offers.


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