Roasted Chicken with Clementines

Name: Roasted Chicken with Clementines
Cuisine: Mediterranean
Ingredients: 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; 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