Pan-roasted chicken leg with shoestring hash browns and fennel lemon yogurt
ByronTalbott · ♥ 554 likes · 21.3K views · 7 min video
Read about whole leg (leg quarter) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole chicken leg (thigh with drumstick)
- 3–4 cloves garlic
- 1 tbsp fennel tops
- 1 tsp lemon zest
- 1 tsp crushed garlic
- 1 tbsp lemon juice
- 2 whole Yukon Gold potatoes
- ½ cup avocado oil
- salt
- pepper
Season the chicken leg with a little salt and pepper.
- oil
Heat a pan on medium to high with a little oil; sear skin side down, not too hot, to render the fat and crisp the skin, moving and tilting the pan; flip.
- thyme
- rosemary
- onion
- 2 parts Greek yogurt
Add garlic, thyme, rosemary and the top or bottom of an onion; roast in a 375F oven for approximately 45 minutes, checking at about 30 minutes.
- 1 parts sour cream
Finely chop the fennel tops; mince the garlic; mix two parts Greek yogurt and one part sour cream with the fennel, a little lemon zest, the garlic and a little lemon juice. No salt or pepper. Cover and refrigerate.
Put the potatoes in a bowl and salt to draw out moisture; press the moisture off with a paper towel or cloth.
Salting the potatoes to draw out moisture
Fry in a good amount of avocado oil about five minutes on the first side, patting to compress so they stick together.
When the edge is golden brown and the cake floats in the pan, loosen the sides and flip; cook until crispy.
Plate the herb yogurt first, then the potatoes and the chicken; garnish with the roasted aromatics and fennel.
Plating