Serves 4
- 6 tablespoons Arak (or Ouzo or Pernod)
- 4 tablespoons olive oil
- 3 tablespoons freshly squeezed orange juice
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons grainy mustard
- 3 tablespoons light brown sugar
- 1 1/2 teaspoons kosher salt
- Freshly ground pepper
- 2 medium fennel bulbs cut lengthwise and then into quarters
- 1- 2 pound Whole Chicken, Cut in Eighths
- 4 clementines, unpeeled, sliced thin
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fennel seeds, lightly crushed
- Parsley, to garnish
Marinate the Chicken
In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Turn several times to coat. If time allows marinate chicken for several hours or preferably overnight.
Roast Chicken
Preheat oven to 325 degrees. Transfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin side up. Roast until chicken is browned and cooked through, approximately 60 minutes. Remove from the oven.
Reduce the sauce and serve
Lift chicken, fennel and clementines on a serving plate. Cover and keep warm.
Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup. You can degrease by using a spoon to remove some of the fat from top of the sauce.
Pour heated sauce over chicken. Garnish with parsley and serve.
