Lunch: Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots

Recipe by Jamie Geller Kosher Status: PoultryCooking doesn't have to be difficult or complicated, and it doesn't need to use lots of ingredients to be perfect. The better cook you are, the quicker you learn that. Here's one recipe that proves it.

Ingredients

Cooking spray
One 3 1/2-pound chicken, cut into 8 pieces
1/4 cup 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 teaspoon freshly ground black pepper
3/4 teaspoon ground white pepper
2 tablespoons chopped fresh parsley

Instructions

Preheat the oven to 400 °F. Spray a baking sheet with cooking spray.
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.

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