Roasted Chicken with Clementines

Roasted Chicken with Clementines

Recipe: Roasted Chicken with Clementines

Summary: This is a “sweetly comforting dish you will always want to come back to.” It’s festive and colorful, and with clementine season in full swing, there couldn’t be a better time to get this dish on your table.


    • 6 1/2 tablespoons Arak (or Ouzo or Pernod)
    • 1/4 cup olive oil
    • 3 tablespoons freshly squeezed orange (or clementine) juice
    • 3 tablespoons freshly squeezed lemon juice
    • 2 tablespoons grainy mustard
    • 3 tablespoons light brown sugar or honey
    • 2 teaspoons kosher salt
    • freshly ground pepper
    • 8 bone-in, skin-on chicken pieces (a mix of thighs and drumsticks is nice)
    • 4 clementines, unpeeled, sliced thin
    • a few sprigs of thyme
    • 2 to 3 medium onions (or fennel bulbs) cut lengthwise and then into quarters
    • 2 1/2 teaspoons fennel seeds, lightly crushed (optional — I omitted; if you are unsure, maybe just use 1 teaspoon — 2.5 seems like a lot)

For instructions please visit:


Preparation time: 10 minute(s)

Cooking time: 55 minute(s)

Number of servings (yield): 4

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