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

Steps

1. In a large mixing bowl, whisk together Ouzo/Arak, oil, orange and lemon juices, mustard, brown sugar and salt; season with pepper, to taste.
2. 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.
3. 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.