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Baltimore MD 21212
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  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Serves: 4

Layers of flavor in this easy one-pan supper.


4 whole chicken legs

2 bulbs fresh fennel, sliced vertically, fronds reserved

1 sweet onion, halved, sliced vertically

6 small Yukon gold potatoes, quartered

4 carrots, peeled, sliced diagonally

1 lemon, sliced

1 lemon, halved

2-3 T. extra virgin olive oil

3 cloves garlic, peeled, halved

1 T. herbes de Provence

1 T. fresh rosemary, minced

Coarse kosher salt

Freshly ground black pepper



To Prepare

Heat oven to 425ยบ.  Spray 18x13-inch rimmed sheet pan with non-stick cooking spray. Spread out sliced fennel, sweet onion, garlic, carrots, potatoes and sliced lemon in one layer on the sheet pan. Drizzle with 1-2 tablespoons of olive oil and season with minced rosemary, salt and pepper. Squeeze the juice of half of a lemon over vegetables. Toss vegetables with hands to combine and spread out evenly on the sheet pan.

Season whole chicken legs with salt and pepper. Place skin-side-up on top of veggies. Season chicken generously with herbes de Provence. Squeeze more lemon juice over the top and drizzle with more olive oil.

Roast for 30 minutes until skin is crispy and brown, and vegetables are caramelized and tender. Pierce chicken to be sure juices run clear. Top with reserved fresh fennel fronds.

To Serve

For a family-style presentation, bring the whole sheet pan to the table.

Pair with Alexander Valley Chardonnay.

Eddie's Recipe Tip:

Try substituting the fennel and carrots for sliced cauliflower and cremini mushrooms. Finish with a drizzle of truffle flavored oil for a rich, earthy flavor.