Go Back
–+ servings
Roasted Chicken with Clementines

Roasted Chicken with Clementines: Your Cozy Winter Delight

This Roasted Chicken with Clementines combines juicy chicken with sweet clementines, creating a cozy winter feast that's perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Arak This aromatic anise liqueur brings a distinctive depth; swap it with Pernod or ouzo if needed.
  • 1/4 cup Olive Oil Rich and smooth, it keeps the chicken moist during roasting.
  • 1/2 cup Fresh Orange Juice Freshly squeezed adds vibrant sweetness that elevates the dish.
  • 2 tablespoons Fresh Lemon Juice Provides a tangy brightness that balances the flavors.
  • 2 tablespoons Grainy Mustard Adds a delightful tangy kick to the marinade.
  • 1 tablespoon Light Brown Sugar Perfect for balancing the acidic notes; adjust based on your sweetness preference.
For the Chicken and Vegetables
  • 1 whole Whole Chicken Best cut into pieces for even cooking; boneless thighs are a quick alternative.
  • 2 pieces Fennel Bulbs Offer an aromatic flavor that beautifully complements the chicken and citrus.
  • 4 pieces Clementines Juicy and sweet; can be replaced with mandarins or Meyer lemons.
  • 1 tablespoon Fresh Thyme Adds a hint of herbaceous flavor; substitute with rosemary if preferred.
  • 1 teaspoon Fennel Seeds Lightly crushed to enhance the dish’s anise notes.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
For Garnish
  • 1/4 cup Flat Leaf Parsley Bright green and fresh, it adds a lovely finishing touch.

Equipment

  • oven
  • Baking Dish
  • medium bowl
  • small saucepan

Method
 

Step-by-Step Instructions for Roasted Chicken with Clementines
  1. Begin your culinary adventure by preheating your oven to a sizzling 475°F (245°C).
  2. In a medium bowl, whisk together the arak, olive oil, orange juice, lemon juice, mustard, and brown sugar.
  3. In a large baking dish, arrange your chicken pieces, fennel wedges, and clementine slices in a single layer.
  4. Generously season the chicken and vegetables with salt, black pepper, fennel seeds, and fresh thyme. Drizzle half of the marinade over the arranged ingredients.
  5. Place the baking dish in the preheated oven and roast for 35 to 45 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
  6. Bring the remaining marinade to a gentle boil in a small saucepan over medium heat, then drizzle it over the chicken after 10 minutes of roasting.
  7. Once the chicken is cooked, let it rest for a few minutes and garnish with freshly chopped parsley or thyme before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 100mgSodium: 300mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 45mgCalcium: 50mgIron: 2mg

Notes

For even deeper flavors, marinate your chicken in the sauce for up to 24 hours before roasting. Always check doneness with a meat thermometer to ensure safety.

Tried this recipe?

Let us know how it was!