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Roasted chicken with clementines and arak

Golden roasted chicken with sticky-sweet clementines and fennel.
Bright citrus and arak perfume, rich and juicy with thyme warmth.
Serve it and get that tender, caramel-coloured, savory bite.

dinner ⏱ 30 min 520 kcal / portion 35.0 g carbs / portion (estimated) mustard 🔗 Original source

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Roasted chicken with clementines and arak
v5 · rb0e705f985 20260727Z1751 500 g fennel 400 g clementine flat-leaf parsley to taste 🌀 whisk arak, olive oil, orange juice, lemon juice, grain mustard, and brown sugar with salt and black pepper 🔪 trim fennel and cut into wedges 🔪 slice unpeeled clementines into 0.5 cm slices 🌀 mix the fennel, chicken pieces, clementines, thyme, and fennel seeds into the marinade and stir ⏳ ⏳ 4 h marinate in the fridge for a few hours or overnight 🔥 preheat oven to 220°C 🍽 transfer chicken pieces and marinade to a baking tray with skin facing up 🔥 ⏱ 35-45 min roast until chicken is coloured and cooked through 🍳 bring cooking liquids to a boil and simmer until reduced by a third to about 80 ml 🍳 arrange chicken with fennel and clementines on a serving plate and keep warm pour the hot sauce over the chicken 🍽 garnish with chopped flat-leaf parsley and serve Roasted Chicken 🎉 100 ml arak 4 tbsp olive oil 3 tbsp orange juice 3 tbsp lemon juice 2 tbsp grain mustard 3 tbsp light brown sugar salt to taste black pepper to taste 1.3 kg chicken 1 tbsp thyme leaf 2½ tsp fennel seed chicken, thyme leaf, fennel seed flat-leaf parsley
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Preparation steps

  1. whisk arak, olive oil, orange juice, lemon juice, grain mustard, and brown sugar with salt and black pepper
  2. trim fennel and cut into wedges
  3. slice unpeeled clementines into 0.5 cm slices
  4. mix the fennel, chicken pieces, clementines, thyme, and fennel seeds into the marinade and stir
  5. marinate in the fridge for a few hours or overnight
  6. preheat oven to 220°C
  7. transfer chicken pieces and marinade to a baking tray with skin facing up
  8. roast 35-45 min until chicken is coloured and cooked through
  9. bring cooking liquids to a boil and simmer until reduced by a third to about 80 ml
  10. arrange chicken with fennel and clementines on a serving plate and keep warm
  11. pour the hot sauce over the chicken
  12. garnish with chopped flat-leaf parsley and serve

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