Chinese Five-Spice Roast Chicken Legs with Orange and Fennel Buttermilk Salad Recipe

Ingredients

• 30 mL (2 tbsp.) olive oil
• 4 chicken legs with 4–5 slits each
• 10 mL (2 tsp.) Chinese five-spice powder
• 30 mL (2 tbsp.) orange zest and juice
• Salt, to taste
• Pepper, to taste

Salad :

• 80 mL (1/3 cup) olive oil
• 30 mL (2 tbsp.) maple syrup
• 1 fennel bulb, thinly sliced
• 375 mL (1 1/2 cups) celery root, julienned
• 2 green onions, finely chopped
• 2 oranges, peeled and sliced (zest to taste)
• 125 mL (1/2 cup) buttermilk
• 30 mL (2 tbsp.) dill (or fennel fronds), chopped
• Salt, to taste
• Pepper, to taste