Finished with fresh herbs and served alongside fermenty sauerkraut, this German-inspired one pan dish features shatteringly crisp chicken skin and sweet and savory mustard-coated apples, fennel and carrots.
Preheat the oven to 425 degrees.
Generously season chicken legs with 1 teaspoon of salt and ½ tsp of pepper. Set seasoned chicken legs into a cold cast iron skillet skin side down.
Over medium heat, crisp the skin until golden brown, about 10-12 minutes.
While you crisp the chicken skin, slice apples, carrots, and fennel into bite-sized chunks. Place into a large mixing bowl and toss with olive oil, whole garlic cloves, 1 tsp of salt, ½ teaspoon of black pepper, apple cider vinegar, mustard and 5 thyme sprigs.
Turn off the heat and remove chicken from skillet, add in your vegetable mixture and stir to deglaze the pan, coating the vegetables in rendered chicken fat.
Place chicken legs back into the skillet and nestle in among the vegetables. Place into the oven and roast until chicken is cooked through and vegetables are tender, about 15-20 minutes.
Top with parsley leaves and fennel fronds. Serve with more mustard and sauerkraut.
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