Roasted chicken w/clementines and fennel

By foodiva

Ingredients

• serves 4
• preheat oven to 475 deg farenheit
• 1/2 C of arak( or pernod or ouzo)
• 1/2 C olive oil
• 1/4 C. freshly squeezed orange juice
• 1/4 C. freshly squeezed lemon juice
• 4 Tbsp. grainy mustard
• 4 Tbsp. light brown sugar

Details

Servings 1
Adapted from thymefoodblog.com

Preparation

Step 1

In a very large baking dish or baking sheet arrange the chicken, skin side up,fennel and clementines. Everything should be more or less in one layer so the chicken will brown nicely.

Sprinkle everything with salt and fresh cracked pepper. Add the fennel seeds and the thyme. Pour half of the sauce over all.

Put he pan into the hot oven. The high temp. is important, make sure you are at 475 degrees F. Let the chicken roast for about 35-45 in. until everything is browned. Rotate the pan halfway through if your oven heats unevenly.

Meanwhile take the other half of the sauce and put it in a small saucepan.
Bring to a boil and reduce it a bit. pour this over the chicken about 10 min. before it is finished cooking. Serve the chicken garnished with some fresh parsley. or more fresh thyme.