Name: Roasted Chicken with Lemon and Pancetta
Yield: 4
Ingredients: 4 chicken legs; 2 shallots, cut in half lengthwise; 1 lemon cut into 6 wedges; 1/2 cup diced pancetta; Shabazi N38 spice; Salt

I cook chicken once a week and I try to always come up with a new flavor profiles and ingredients. The pancetta really gives it a great depth of flavor, balanced by the acid from the lemon, and heat from the Shabazi spice.

Roasted Chicken with Lemon and Pancetta

Rated 3.6 stars by 5 readers

Author

Lior Lev Sercarz

Servings/Yield

Image of Roasted Chicken with Lemon and Pancetta

Ingredients

4 chicken legs
2 shallots, cut in half lengthwise
1 lemon cut into 6 wedges
1/2 cup diced pancetta
Shabazi N38 spice
Salt

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Directions

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.

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.

Questions? Contact helen@laboiteny.com

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Roasted Chicken with Lemon and Pancetta

Roasted Chicken with Lemon and Pancetta

Category

Author

Servings/Yield

Ingredients

Directions

Recipe Note

Variations & Ideas

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