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Crispy Salt and Pepper Chicken with Carmelized Fennel and Shallots

There is something about a simply roasted chicken that says home to me. But whatever chicken dish we happen to be talking about there are always two or three recipes that I have circulating in my rotation at any given time.

This recipe by Jamie Geller has been in the rotation in our home for probably a year now. Something about the simplicity really drew me in. I happened to stumble upon it on way back when I was on modified bed rest (later to become actual bed rest) while I was pregnant with my second mush ball. The flexibility about it spoke to me. It was so low maintenance. Jamie calls for potato starch. Sometimes I use gluten free flour, chickpea flour or all purpose flour. Only have chicken thighs in your freezer? That's fine. I also swap out the vegetables depending on what’s lying around my house. Anything will do really. It’s more about the coating, the salt, the pepper and the oven temperature. It’s so crispy. It does me in.

(It’s also easy to explain to your significant other how to do it while you are sitting in the other room with your feet up. Sometimes, that’s nice too.)

What chicken is in your rotation now?

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.

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.

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

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