Roasted Chicken with Clementines
User Reviews
3.6
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
637 kcal
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Course
Dinner
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Cuisine
Middle Eastern
Roasted Chicken with Clementines
Description
Roasted Chicken with Clementines showcases a mix of citrus and aromatic elements, primarily arak (or a similar anise-flavored liqueur) combined with olive oil, orange and lemon juices, grainy mustard, and brown sugar. These ingredients create a sauce that coats the chicken and infuses it with a slightly sweet and tangy profile. The chicken pieces are arranged with fennel wedges and clementine slices in a single layer and roasted at a high temperature (475°F) to ensure browning and crisp skin.
The roasting process also releases complex flavors from the fennel seeds and fresh thyme placed over the chicken, contributing to a subtle licorice and herbal note, while the clementines add moisture and a gentle citrus brightness. Part of the sauce is boiled and reduced separately, then added near the end of cooking to reinforce the dish's flavor.
Served garnished with fresh parsley or thyme, this dish can stand as a flavorful main course suited to a dinner where both aroma and freshness are desired. The combination of roasted citrus and anise sets it apart from simpler roast chicken recipes, offering a unique balance between sweet, tangy, and aromatic elements.
Substitutions for the anise liqueur can be made for those who do not prefer licorice flavors; vodka or chicken stock can be used instead without compromising the overall balance. Careful roasting at the specified temperature ensures even browning and tender results.
Ingredients
- 1/2 cup arak substitute Pernod or ouzo, I used Pernod, an anise liqueur
- 1/2 cup olive oil
- 1/4 cup orange juice freshly squeezed
- 1/4 cup lemon juice freshly squeezed
- 4 Tbsp grainy mustard
- 4 Tbsp light brown sugar
- 2 fennel bulb halved lengthwise, and then cut each half into 4 wedges, medium, trimmed
- 1 large chicken cut into eight pieces
- 4 clementine leave the peel on, cut horizontally into 1/4" slices
- thyme leaves removed, several fresh sprigs
- 2 1/2 tsp fennel seeds lightly crushed (I use a rolling pin)
- salt freshly ground pepper
- black pepper freshly ground pepper
- flat leaf parsley to garnish
Instructions
- Set oven to 475F
- Mix the first 6 ingredients together in a bowl to make the sauce, and set aside.
- 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.
- Sprinkle everything with salt and fresh cracked pepper. Add the fennel seeds and the thyme. Pour half of the sauce over all.
- Put the pan into the hot oven. The high temperature is important, make sure you are at 475F. Let the chicken roast for about 35-45 minutes until everything is browned. Rotate the pan halfway through if your oven heats unevenly.
- 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.
- Serve the chicken garnished with some fresh parsley, or more fresh thyme.
Notes
- Substitute vodka or chicken stock for arak or Pernod if you want to avoid licorice flavor.
- Make sure to roast the chicken at the full 475°F temperature for proper browning and crispness.
- Reduce half the sauce separately and add toward the end for deeper flavor concentration.
- Arrange chicken, fennel, and clementines in a single layer to allow even roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 22g | 7% |
| Protein | 31g | 62% |
| Fat | 42g | 65% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 116mg | 39% |
| Sodium | 263mg | 11% |
| Potassium | 773mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 45mg | 50% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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