Spring lemon & cardamom chicken

CRISPY, ROASTED LEGS MADE FRAGRANT WITH FENNEL AND CITRUS

Serves 8

1 fennel bulb 2 cloves of garlic, roughly chopped 2 tbsp olive oil 8 chicken legs 1 dessert spoon cardamom pods Juice and zest of 1 lemon 1 small bunch flat-leaf parsley

1 Preheat oven to 180C/Fan 160C/ Gas 4. Trim the fennel bulb, top and bottom, and cut the bulb in half, lengthways. Roughly slice each half and layer the pieces at the bottom of a large roasting tin. Sprinkle with the chopped garlic.

2 Heat a large frying pan over a high heat and add 1 tbsp of olive oil, wait until it starts to sizzle then add the chicken legs. Cook for approx 7 mins each side until the skin turns a golden colour. Transfer the browned chicken to the roasting tin, on top of the fennel, adding the cooking juices.

3 Toast the cardamom pods in a small frying pan on a high heat until the flavour is released (approx 3 mins). Allow the pods to cool, then flatten the pods using the flat side of a knife to release the flavour. Add the crushed pods to the roasting tin.

4 In a small bowl, mix together the lemon juice and zest, 1 tbsp olive oil, and season with salt and pepper. Pour the mixture over the chicken and fennel in the roasting tin and cover with foil.

5 Roast for 30–40 mins removing the foil 15 mins before the end of your cooking time and basting with the juices to crisp the chicken skin. Check the legs are cooked through by poking the thickest part of each joint with a skewer and checking that the juices run clear.

6 Serve the chicken legs with a sprinkling of roughly chopped flat-leaf parsley for added colour.