Roast Chicken with Clementines
Description
This is a tasty and gorgeous chicken dish to serve when entertaining. Be sure to only serve the Clementines that have been under the cooking juices while roasting. They'll be delicious and soft. Any that have been above the juices will be hard and bitter.
Ingredients
6½ T. Arak or Ouzo (Arak is from Middle Eastern countries and often has the highest proof and is generally unsweetened. Ouzo is very similar but made in Greece, often at a lower proof than Arak and is usually cheaper.)
¼ c. olive oil
3 T. freshly squeezed orange or Clementine juice
3 T. freshly squeezed lemon juice
2 T. grainy mustard
3 T. light brown sugar or honey
2 t. kosher salt
freshly ground pepper, to taste
8 bone-in, skin-on chicken pieces, a mix of thighs and drumsticks
4 Clementines, unpeeled, thinly sliced
a few sprigs of thyme
2 - 3 medium onions or fennel bulbs, cut lengthwise, and cut into quarters
2½ t. fennel seeds, lightly crushed, optional
Directions
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In a large mixing bowl, whisk together Ouzo/Arak, oil, orange and lemon juices, mustard, brown sugar and salt; season with pepper, to taste.
If roasting immediately, place chicken skin side up in a large roasting pan with clementine slices, thyme sprigs, onion and crushed fennel seeds, if desired. Pour sauce over top; gently toss.
If marinating, place chicken with Clementine slices, thyme sprigs, onion pieces and crushed fennel seeds, if desired, in a large mixing bowl or ziplock bag; turn several times to coat. Marinate chicken for several hours or overnight.
When ready to roast:
Preheat oven to 475 degrees.
Roast; after 30 minutes, check on chicken. If the skin is browning too quickly, turn oven down to 400 degrees; continue roasting until skin is brown and crisp, 20 - 25 minutes longer. Tip: roast the chicken at 475 degrees for 45 minutes and at 400 degrees for 10 minutes. Every oven is different, so keep an eye on it. Remove pan from the oven.
Transfer chicken, Clementines and onion pieces with juices to a serving platter; allow to rest 5 - 10 minutes before serving.
6-8 servings.
Optional: Pour the cooking liquid into a small saucepan; place over medium-high heat; bring to a boil; simmer until sauce is reduced, leaving about ⅓ cup. Degrease by using a spoon to remove some of the fat from top of the sauce. Pour hot sauce over chicken.