Roasted Chicken with Clementines

Name: Roasted Chicken with Clementines
Ingredients: 6 1/2 tablespoons Arak (or Ouzo or Pernod); 1/4 cup olive oil; 3 tablespoons freshly squeezed orange (or clementine) juice; 3 tablespoons freshly squeezed lemon juice; 2 tablespoons grainy mustard; 3 tablespoons light brown sugar or honey; 2 teaspoons kosher salt; freshly ground pepper; 8 bone-in, skin-on chicken pieces (a mix of thighs and drumsticks is nice); 4 clementines, unpeeled, sliced thin; a few sprigs of thyme; 2 to 3 medium onions (or fennel bulbs) cut lengthwise and then into quarters; 2 1/2 teaspoons fennel seeds, lightly crushed (optional — I omitted; if you are unsure, maybe just use 1 teaspoon — 2.5 seems like a lot)

Roasted Chicken with Clementines was pinched from <a href="http://www.alexandracooks.com/2013/12/31/roasted-chicken-with-clementines/" target="_blank">www.alexandracooks.com.</a>

"Adapted from Jerusalem by Yotam Ottolenghi and Sami TamimiFeel free to take liberties with the ingredients here. I have made this using 6 tablespoons of clementine juice (versus 3 T. orange and 3 T. lemon), which worked just fine. The original recipe called for fennel bulbs (not onions), but I have used a mix of both fennel and onions, and I have also used leeks in place of the onions. The key is to use a large enough roasting pan that allows space between each piece of chicken. If the chicken is crowded together it won't brown properly.Marinating overnight is not necessary though it's nice to know that you can assemble this dish ahead of time.Also, all of the clementine pieces, as pretty as they appear, are not edible: the ones that are exposed (above the juices during the roasting) crisp up, becoming almost candy-like but bitter in taste; the ones that remain under the juices during the entire cooking process, however, are soft and delicious. I have not tried this, but it might be worthwhile to strategically arrange some of the clementine pieces under the chicken and juices...."

INGREDIENTS

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6 1/2 tablespoons Arak (or Ouzo or Pernod)

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1/4 cup olive oil

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3 tablespoons freshly squeezed orange (or clementine) juice

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3 tablespoons freshly squeezed lemon juice

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2 tablespoons grainy mustard

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3 tablespoons light brown sugar or honey

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2 teaspoons kosher salt

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freshly ground pepper

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8 bone-in, skin-on chicken pieces (a mix of thighs and drumsticks is nice)

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4 clementines, unpeeled, sliced thin

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a few sprigs of thyme

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2 to 3 medium onions (or fennel bulbs) cut lengthwise and then into quarters

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2 1/2 teaspoons fennel seeds, lightly crushed (optional — I omitted; if you are unsure, maybe just use 1 teaspoon — 2.5 seems like a lot)

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