INGREDIENTS
8 chicken legs
3 lemons, sliced thin
1 cup olives (green or Kalamata)
2 tablespoons capers
1 head of garlic, sliced in half
15 sage leaves
4 shallots, cut in half and skin removed
2 fennel bulbs, cut into half and then thirds (save the fronds for garnish)
1 cup baby potatoes
½ cup Extra virgin olive oil
Salt and pepper to taste
1 1/2 teaspoon Aleppo pepper
DIRECTIONS
Place the chicken in a ziploc with the olives, garlic, capers, sage, Aleppo, and lemon. Let marinate for at least 1 hour.
Pre-heat the oven to 425 degrees F.
In a large roasting tray place the potatoes, fennel and shallots. Drizzle with olive oil and season well. Place the marinated chicken on top and season it well with salt and black pepper. Place in the pre-heated oven for 1 hour. Sprinkle with a little more Aleppo and serve.
