| 3 | chicken legs |
| 1 | fennel |
| 2 tsp | fennel seeds |
| 1 | apple |
| 2 stalks | rosemary |
| 1 | onion |
| 3 tbsp | olive oil |
| 1 tbsp | maple syrup |
| 1 tbsp | lemon juice |
| salt | |
| pepper | |
| flaky sea salt |
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.
In a large bowl, mix the chicken with ⅓ of olive oil, maple syrup and fennel seeds. Season it well with salt and pepper.
Mix the fennel, onions and apple with the remaining olive oil, rosemary and lemon juice on a baking tray. Season with salt and pepper.
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!
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