Roast Chicken with Clementines

Roasted Chicken with Clementines

Servings: 6

Ingredients

1/2 cup arak, (an anise liqueur), Pernod or ouzo

1/2 cup olive oil

1/4 cup freshly squeezed orange juice

1/4 cup freshly squeezed lemon juice

4 Tbsp grainy mustard

4 Tbsp light brown sugar

2 medium fennel bulbs trimmed halved lengthwise, and then cut each half into 4 wedges

1 large chicken cut into eight pieces

4 clementines cut horizontally into 1/4" slices leave the peel on

several fresh sprigs of thyme leaves removed

2 1/2 tsp fennel seeds lightly crushed (use a mortar and pestle or a rolling pin)

salt & freshly ground pepper

flat leaf parsley to garnish

Instructions

1.        Set oven to 475F

2.        Mix the first 6 ingredients together in a bowl to make the sauce, and set aside.

3.        In a very large baking dish or baking sheet arrange the chicken, skin side up, fennel and clementines. Everything should be more or less in one layer so the chicken will brown nicely.

4.        Sprinkle everything with salt and fresh cracked pepper. Add the fennel seeds and the thyme. Pour half of the sauce over all.

5.        Put the pan into the hot oven. Let the chicken roast for about 35-45 minutes at 475 degrees until everything is browned.

6.        Meanwhile take the other half of the sauce and put it in a small saucepan. Bring to a boil and reduce it a bit. Pour this over the chicken about 10 minutes before it is finished cooking.

7.        Serve the chicken garnished with some fresh parsley and a sprinkle of fresh thyme.

Notes

You can chicken stock for the anise liqueur.