Roasted Chicken with Clementines

Name: Roasted Chicken with Clementines
Ingredients: serves 4; oven to 475F; 1/2 cup of arak (substitute Pernod or ouzo, I used Pernod)**; 1/2 cup olive oil; 1/4 cup freshly squeezed orange juice; 1/4 cup freshly squeezed lemon juice; 4 Tbsp grainy mustard; 4 Tbsp light brown sugar; Mix these 6 ingredients together in a bowl to make the sauce, and set aside.; 2 medium fennel bulbs trimmed, halved lengthwise, and then cut each half into 4 wedges; 1 large chicken, cut into eight pieces; 4 clementines cut horizontally into 1/4" slices (leave the peel on); several fresh sprigs of thyme, leaves removed; 2 1/2 tsp fennel seeds, lightly crushed (I use a rolling pin); salt & freshly ground pepper; flat leaf parsley to garnish

Roasted Chicken with Clementines was pinched from <a href="http://theviewfromthegreatisland.blogspot.com/2013/03/roasted-chicken-with-clementines.html" target="_blank">theviewfromthegreatisland.blogspot.com.</a>

INGREDIENTS

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serves 4

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oven to 475F

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1/2 cup of arak (substitute Pernod or ouzo, I used Pernod)**

•

1/2 cup olive oil

•

1/4 cup freshly squeezed orange juice

•

1/4 cup freshly squeezed lemon juice

•

4 Tbsp grainy mustard

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4 Tbsp light brown sugar

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Mix these 6 ingredients together in a bowl to make the sauce, and set aside.

•

2 medium fennel bulbs trimmed, halved lengthwise, and then cut each half into 4 wedges

•

1 large chicken, cut into eight pieces

•

4 clementines cut horizontally into 1/4" slices (leave the peel on)

•

several fresh sprigs of thyme, leaves removed

•

2 1/2 tsp fennel seeds, lightly crushed (I use a rolling pin)

•

salt & freshly ground pepper

•

flat leaf parsley to garnish

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