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I cook chicken once a week and I try to always come up with a new flavor profile and ingredients. Thepancettareally gives it a great depth of flavor, balanced by the acid from the lemon, and heat from the Shabazi spice.
Place the chicken legs in a roasting pan and season them with Shabazi spice and salt on all sides. Spread the diced pancetta and lemon wedges all around as well as the cut shallots.
Roast in the oven for about 35 minutes while basting with the cooking liquids once or twice. Increase the heat to 400 degrees and cook for about 10 to 15 minutes more to obtain a nice crispy skin.
Remove from the oven and serve. Enjoy.
Recipe Note
Variations & Ideas
• Add 1/2 cup of diced apricots to this dish before cooking.
• Replace the pancetta with pitted black olives and 1 cup of halved button mushrooms.
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