Ingredients

The following ingredients have 4 Servings
  • 4 whole chicken legs
  • 2 large sweet potatoes
  • 1 fennel bulb (thinly sliced)
  • 4 green onions (thinly sliced)
  • 4 cloves garlic (minced)
  • 2 cups of chicken stock
  • Zest and juice of 2 lemons
  • 2 tbsp Paleo cooking fat
  • Sea salt and freshly ground black pepper to taste

Instruction

  • Preheat your oven to 300 F.
  • In a skillet placed over medium-high heat, add the cooking fat and sear the chicken legs until browned, about 5 minutes on each side.
  • Once browned, transfer the chicken legs to an oven-ready pot and set aside.
  • In the same skillet, cook the fennel for 4 to 5 minutes until golden brown and then add the green onions and garlic and cook for another 2 to 3 minutes.
  • Transfer the fennel and green onions to the oven-ready pot with the chicken legs add the chicken stock, the lemon juice, and half of the le zest, season with sea salt and fresh ground black pepper to taste, cover, and place in the oven for 20 minutes.
  • While the chicken cooks, peel and cut your sweet potatoes into evenly sized-cubes.
  • Once the 20 minutes is done, add the sweet potatoes to the mixture and cook for another 45 minutes or until the chicken is cooked through.
  • Serve on a plate, and add some of the lemon zest on top of each chicken leg for extra flavor.