Roasted Chicken with Clementines and Arak

Name: Roasted Chicken with Clementines and Arak
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 6 1/2 tbsp. arak, ouzo or Pernod; 4 tbsp. olive oil; 3 tbsp. fresh orange juice; 3 tbsp. fresh lemon juice; 2 tbsp. whole-grain mustard; 3 tbsp. light brown sugar; Kosher salt and pepper; 2 medium fennel bulbs (1 lb total); 1 large organic or free-range chicken, about 2 3/4 lbs, divided into 8 pieces (or same weight in bone-in, skin-on chicken thighs) skin-on chicken thighs); 4 clementines, unpeeled (14 oz total), cut horizontally into 1/4-in.-thick slicesinto 1/4-in.-thick slices (14 oz total), cut horizontally into 1/4-in.-thick slices; 1 tbsp. thyme leaves; 2 1/2 tsp. fennel seeds, lightly crushed; Chopped flat-leaf parsley, for serving for serving; Cooked rice or bulgur, for serving

The Levantine spirit adds a slight anise flavor.

By Yotam Ottolenghi and Sami TamimiPublished: Jan 9, 2024

Tested by The Good Housekeeping Test Kitchen

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roasted chicken with clementines and arak

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Yields:

4 serving(s)

Total Time:

1 hr 15 mins

In their stunning 2012 cookbook, Jerusalem, authors Yotam Ottolenghi and Sami Tamimi joined forces to craft recipes that celebrate the ingredients and diversity of the city they both call home. “The images are as vibrant as the flavors,” says Chief Food Director Kate Merker. Dig into fresh feasts inspired by family meals that the authors grew up cooking and sharing, like this hearty chicken dish brightened with citrus.

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Ingredients

6 1/2 Tbsp.
arak, ouzo or Pernod
4 Tbsp.
olive oil
3 Tbsp.
fresh orange juice
3 Tbsp.
fresh lemon juice
2 Tbsp.
whole-grain mustard
3 Tbsp.
light brown sugar
Kosher salt and pepper
2
medium fennel bulbs (1 lb total)
1
large organic or free-range chicken, about 2 3/4 lbs, divided into 8 pieces (or same weight in bone-in, skin-on chicken thighs)

skin-on chicken thighs)
4
clementines, unpeeled (14 oz total), cut horizontally into 1/4-in.-thick slices
into 1/4-in.-thick slices

(14 oz total), cut horizontally

into 1/4-in.-thick slices
1 Tbsp.
thyme leaves
2 1/2 tsp.
fennel seeds, lightly crushed
Chopped flat-leaf parsley, for serving

for serving
Cooked rice or bulgur, for serving

Directions

1. Step 1In large bowl, combine arak, oil, both juices, mustard and sugar with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Whisk well and set aside.
2. Step 2Trim fennel and cut each bulb in half lengthwise. Cut each half into 4 wedges. Add fennel to juice mixture along with chicken, clementine slices, thyme leaves and fennel seeds. Stir well with your hands, then let marinate in refrigerator a few hours, up to overnight (skipping marinating stage is fine if you are pressed for time).
3. Step 3Heat oven to 475°F. Transfer chicken, skin side up, and marinade to baking sheet large enough to accommodate everything comfortably in single layer (roughly 12- by 14 1/2-inch pan). Roast until chicken is colored and cooked through, 35 to 45 minutes. Remove from oven.
4. Step 4Lift chicken, fennel and clementines from pan and arrange on serving plate; cover and keep warm. Pour cooking liquid into small saucepan, place over medium-high heat and bring to a boil, then simmer until sauce is reduced by one-third so you are left with about 1/3 cup. Pour hot sauce over chicken, sprinkle with parsley and serve with rice or bulgur if desired.
  
  NUTRITIONAL INFORMATION (per serving): About 723 cal, 45 g fat (11 g sat), 154 mg chol, 1,506 mg sodium, 39 g carb, 5 g fiber, 31 g sugar (10.5 g added sugar), 40 g pro

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Tested byThe Good Housekeeping Test Kitchen

At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.

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