Delicious & Easy
Roast Chicken Legs with Mustardy Apples, Fennel and Carrots
Finished with fresh herbs and served alongside fermented sauerkraut, this German-inspired one pan dish features shatteringly crisp chicken skin and sweet and savory mustard-coated apples, fennel and carrots.
Ingredients for
Roast Chicken Legs with Mustardy Apples, Fennel and Carrots
2 chicken legs
2 teaspoons salt
1 teaspoon black pepper
2 Fuji apples
2 fennel bulbs
4 carrots
2 tablespoons olive oil
4 cloves of garlic
1 tablespoon mustard, plus more for serving
1 teaspoon apple cider vinegar
5 sprigs of fresh thyme
1 teaspoon picked parsley leaves, for serving
Sauerkraut, for serving
Instructions for
Roast Chicken Legs with Mustardy Apples, Fennel and Carrots
Preheat the oven to 425°.
Generously season chicken legs with 1 teaspoon of salt and ½ teaspoon of pepper. Set seasoned chicken legs into a cold cast iron skillet skin side down.
Over medium heat, crisp the skin until golden brown, about 10–12 minutes.
While you crisp the chicken skin, slice apples, carrots, and fennel into bite-sized chunks. Place into a large mixing bowl and toss with olive oil, whole garlic cloves, 1 teaspoon of salt, ½ teaspoon of black pepper, apple cider vinegar, mustard, and 5 thyme sprigs.
Turn off the heat and remove chicken from skillet. Add in your vegetables and stir to deglaze the pan, coating the vegetables in the rendered chicken fat.
Place chicken legs back into the skillet and nestle in among the vegetables. Place into the oven and roast until chicken is cooked through and vegetables are tender, about 15–20 minutes.
Top with parsley leaves and fennel fronds. Serve with more mustard and sauerkraut.
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