Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots

Ingredients for Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots

• Cooking spray

• One 1.6kg chicken, cut into 8 pieces

• 60ml potato starch

• 2 large fennel bulbs, trimmed and cut into 1 1/2-inch slices

• 4 shallots, halved if large

• 4 garlic cloves, smashed

• 3 tablespoons olive oil

• 2 teaspoons kosher salt

• 3/4 teaspoons freshly ground black pepper

• 3/4 teaspoons ground white pepper

• 2 tablespoons chopped fresh parsley

How to make Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots

1. Preheat the oven to 204°C. Spray a baking sheet with cooking spray.

2. Place the chicken pieces and flour in a large resealable plastic bag and toss to coat evenly. Shake off any excess flour. Place the chicken, fennel, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and black and white peppers. Bake until the chicken is cooked through and the skin is crispy, 40 to 45 minutes. Sprinkle with the parsley before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.