Roasted Chicken with Clementines & Arak

A super easy one tray dinner from Ottolenghi. It has an intense but sweet flavour, great with roasted new potatoes. 

Serves 4:
✔️100ml arak, ouzo or Pernod (I used Pernod)
✔️4 tbsp olive oil
✔️3 tbsp lemon juice 
✔️3 tbsp freshly squeezed orange juice
✔️2 tbsp grain mustard 
✔️3 tbsp light brown sugar 
✔️2 medium fennel bulbs (circa 500g)
✔️1 large chicken about 1.3kg divided in to 8 pieces or the same weight in chicken thighs / legs on the bone 
✔️4 clementines, unpeeled (400g in total), sliced horizontally 
✔️1 tbsp thyme leaves
✔️2.5 tsp fennel seeds, slightly crushed 
✔️salt and black pepper
✔️chopped flat leaf parsley to garnish

Put the first six ingredients in a large mixing bowl and add 2 1/2 teaspoons of salt and 1 1/2 teaspoons of black pepper. Whisk well and set aside.

Trim the fennel and cut each bulb in half lengthways then each half into four wedges. Add the fennel to the liquids, along with the chicken pieces, Clementine slices, thyme and fennel seeds. Stir well with your hands then leave to marinate in the fridge for a few hours or overnight.

Pre-heat the oven to 220°/200° fan. Transfer the chicken and its marinade to a baking tray large enough to accommodate everything comfortably in a single layer with the chicken skin facing up. Once the oven is hot enough, put the tray in the oven and roast for 35–45 minutes, until the chicken is coloured and cooked through. Remove from the oven.

Lift the chicken, fennel and clementines from the tray and arrange on a serving plate, cover and keep warm. Pour the cooking liquids into a small saucepan, place on a medium – high heat, bring to a boil then simmer until the sauce is reduced by a third, so you are left with about 80ml. Pour the hot sauce over the chicken garnish with some parsley and serve.

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