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Fennel roasted chicken with potatoes and preserved lemon gremolata
It's the sexiest chicken and potato recipe you'll ever make.
YIELDS
4
TO
6
Ingredients
- 4-6 chicken legs, bone in and skin on
- 2 tablespoons fennel seed
- 1 tablespoon coriander seeds
- 9 garlic cloves, divided
- 6 tablespoons olive oil, divided
- 1 lemon
- Salt and black pepper, to taste
- 1 pack of baby potatoes (1 lb)
Directions
- Place the coriander and fennel seed in a dry pan and lightly toast until fragrant. Remove from the stove and place in a mortar and pestle; grind until broken up and then add in the garlic and crush together with spices until a paste. Add in the EVOO and spread all over the chicken legs. Cover and marinate for at least one hour overnight.
- While it’s marinating, boil your potatoes until fork tender. Remove from stove, drain and place on a large sheet tray. Steam dry and then smash them down with a cup. Scatter over the garlic, drizzle with olive oil and season well with salt and pepper.
- Preheat your oven to 425° F and remove the chicken to come to room temperature, which should take around 20 minutes. Season the chicken generously with kosher salt and cracked black pepper and place the smashed/seasoned potatoes on top. Place in the oven for 45 to 55 minutes until the potatoes and chicken are golden and crisp. Remove from the oven. Top with the gremolata and serve. Enjoy!
