Step 1/4
- 3 chicken legs
- 2 tsp fennel seeds
- 2 stalks rosemary
- 1 fennel
- 1 apple
- 1 onion
- oven
- cutting board
- knife
- mortar and pestle
Preheat oven to 200°C/390°F.
Cut the chicken legs in half at the joint. Mash the fennel seeds in a mortar. Pluck rosemary leaves from the stalk and cut roughly. Halve fennel and cut out the stalk. Core the apple. Cut fennel, onions and apple into slices.
Step 2/4
- 1 tbsp olive oil
- 1 tbsp maple syrup
- salt
- pepper
In a large bowl, mix the chicken with ⅓ of olive oil, maple syrup and fennel seeds. Season it well with salt and pepper.
Step 3/4
- 2 tbsp olive oil
- 1 tbsp lemon juice
Mix the fennel, onions and apple with the remaining olive oil, rosemary and lemon juice on a baking tray. Season with salt and pepper.
Step 4/4
Spread the chicken legs on the baking tray and bake in the oven at 200°C/390°F for approx. 25 - 30 min. Set the oven to grill function and roast the chicken legs for another 2 minutes. Serve with flaky sea salt. Enjoy!
