This is my brother Eli’s take on a popular dish called djej bel furn (chicken in the oven). It exudes simplicity and home comfort and requires only alittle bit of preparation before everything goes in the oven.
Preheat the oven to 190°C/375°F/Gas 5. Put the chicken legs in a large roasting pan with the fennel, potatoes, garlic and onion. Drizzle over the oil and season with the sumac, allspice, salt and pepper. Add the bay leaf and toss well.
Bake for 45 minutes or until the chicken is cooked through: the juices from the chicken should run clear when the thickest part of a thigh is pierced with the tip of a sharp knife. The vegetables should be soft.
During the last 10 minutes of cooking, change the oven setting to grill/broil or heat a separate grill/broiler and move the pan into it. Grill/broil the chicken for 5 minutes until the skin is golden and crispy. Squeeze over lemon juice to taste and serve with a salad.