2 medium fennel bulbs cut lengthwise and then into quarters
1 large chicken divided into 8 pieces (3-4 lbs.)
4 clementines, unpeeled, sliced into 1/4 inch rounds horizontally
1 Tablespoon fresh thyme leaves
2 1/2 teaspoons fennel seeds, lightly crushed
Chopped flat-leaf parsley, to garnish
Instructions
Preheat oven to 425 F.
In a large mixing bowl, whisk together first six ingredients and
add 2 1/2 teaspoons kosher salt and 1 1/2 teaspoons black
pepper. Add fennel, chicken, clementine slices, thyme and
crushed fennel seeds. Turn several times to coat. If time
allows marinate chicken for several hours or overnight in the
refrigerator. Skipping the marinating stage is fine if pressed for
time.
Preheat oven to 475 degrees F. Transfer all ingredients,
including marinade, to a large rimmed baking sheet large
enough to accommodate everything in a single layer. Chicken
should be skin side up. Roast until chicken is browned and
cooked through, 35-45 minutes. Remove from oven.
Lift chicken, fennel and clementines onto a serving plate.
Cover and keep warm.
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. Pour heated
sauce over chicken. Garnish with parsley and serve.
Originally Submitted
6/3/2016
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