We served this chicken alongside curried mashed cauliflower. To prepare this side dish: Cut up a head of cauliflower and steam until tender. Mash it in the food processor with a little plain yogurt, butter, curry powder, and salt to taste. You may want to do this in two batches.

4-6 whole chicken legs (drumstick and thigh)* (3 1/2–4 1/2 lb.)
1 medium lemon
3 Tbsp. extra-virgin olive oil
3 cloves garlic, minced, or 1 1/2 tsp. bottled minced garlic
1 1/2 tsp. fennel seeds or cumin seeds, crushed
1/4 tsp. crushed red pepper flakes
1/2–1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. paprika

1. Place chicken, skin side up, in a 15x10x1-inch baking pan or shallow roasting pan. Carefully slide your fingertips between the meat and skin of each chicken piece to loosen the skin from the meat. Finely shred the peel from the lemon; set aside. Juice the lemon.

2. In a small bowl combine lemon peel and juice, oil, garlic, fennel seeds, and red pepper flakes. Spoon some of the mixture under the skin of each chicken piece. Drizzle remaining mixture atop chicken. Combine salt, black pepper, and paprika. Sprinkle over chicken.

3. Roast chicken in a 400° oven for 35 to 40 minutes or until chicken is no longer pink (180°). Makes 4 to 6 servings.

*TIP: You can substitute other meaty chicken pieces, such as breast halves, for the whole legs. If using breast halves, roast to 170°.

Variations: Serve the chicken pieces atop braised greens, mashed potatoes, or lentils, or with mashed curry-seasoned cauliflower. Personalize your chicken with desired seasonings. For the fennel seeds, substitute 1 teaspoon dried oregano or thyme or 1 tablespoon chopped fresh rosemary, Italian parsley, cilantro, tarragon, or sage. Lime or orange can stand in for the lemon. Red pepper flakes can be omitted, or substitute a pinch of ground red pepper. Or, just rub the chicken with olive oil, salt, and pepper before roasting and serve pieces with your favorite condiment or barbecue sauce.