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Recipes
roasted chicken thighs with clementines | Sassy Radish
By xraydj
A few quick notes, which I highly recommend you read: First, there’s no need to marinade overnight, but if you’...
- 6 1/2 tablespoons arak, ouzo, or Pernod (I used fresh orange juice)
- 1/4 cup olive oil
- 3 tablespoons fresh orange juice (if using just orange juice, you need about 9 tablespoons or 1/2 cup plus 1 1/2 tablespoons orange juice), plus additional should you need more liquid
- 3 tablespoons fresh lemon juice
- 2 tablespoons grain mustard
- 3 tablespoons light brown sugar
- 2 teaspoons kosher salt, plus additional to taste
- 1 teaspoon freshly ground black pepper, plus additional to taste
- 2 medium fennel bulbs (500 grams; 1 pound); also, okay to swap in onion for some of all of the fennel, if you can’t stand fennel
- 3 pounds (1.4 kg) skin-on, bone-in chicken thighs, or 1 (3-pound) chicken cut-up into pieces
- 4 clementines, unpeeled, sliced 1/4-inch thick circles
- 1 tablespoon fresh thyme leaves
- 3 teaspoons fennel seeds, slightly crushed
- flat-leaf parsley to garnish