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Lior Lev Sercarz
4 chicken legs
2 shallots, cut in half lengthwise
1 lemon cut into 6 wedges
1/2 cup diced pancetta
Preheat your oven to 375 degrees.
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.
• 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.