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.
Ingredients
- 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: AlexandraCooks.com
Preparation time: 10 minute(s)
Cooking time: 55 minute(s)
Number of servings (yield): 4
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