Roasted Chicken With Clementines & Arak Recipe

Name: Roasted Chicken With Clementines & Arak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Arak (or Ouzo or Pernod); 4 Tablespoons olive oil; 3 Tablespoons freshly squeezed orange juice; 3 Tablespoons freshly squeezed lemon juice; 2 Tablespoons grainy mustard; 3 Tablespoons light brown sugar; 11/2 Teaspoons kosher salt; Freshly Ground Pepper; 2 medium fennel bulbs cut lengthwise and then into quarters; 1 2 pound organic or free-range chicken divided into 8 pieces; 4 Clementines, unpeeled, sliced thin; 1 Tablespoon fresh thyme leaves; 2 teaspoons fennel seeds, lightly crushed; Parsley, to garnish

Servings: persons

6 Tablespoons Arak (or Ouzo or Pernod)
4 Tablespoons olive oil
3 Tablespoons freshly squeezed orange juice
3 Tablespoons freshly squeezed lemon juice
2 Tablespoons grainy mustard
3 Tablespoons light brown sugar
11/2 Teaspoons kosher salt
Freshly Ground Pepper
2 medium fennel bulbs cut lengthwise and then into quarters
1 2 pound organic or free-range chicken divided into 8 pieces
4 Clementines, unpeeled, sliced thin
1 Tablespoon fresh thyme leaves
2 teaspoons fennel seeds, lightly crushed
Parsley, to garnish

1
1. In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Turn several times to coat. If time allows marinate chicken for several hours or preferably overnight.
2
2. Preheat oven to 425 degrees. Tranfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin side up. Roast until chicken is browned and cooked through, 35-45 minutes. Remove from the oven.
3
3. Lift chicken, fennel and clementines on a serving plate. Cover and keep warm.
4
4. Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup. You can degrease by using a spoon to remove some of the fat from top of the sauce.
5
5. Pour heated sauce over chicken. Garnish with parsley and serve.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 Tablespoons Arak (or Ouzo or Pernod), 4 Tablespoons olive oil, 3 Tablespoons freshly squeezed orange juice, 3 Tablespoons freshly squeezed lemon juice, and more.

Yes, Roasted Chicken With Clementines & Arak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken With Clementines & Arak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions