Ottolenghi Roasted chicken with clementines & arak

Marinate overnight. Use more lemon and orange juice for sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 475 degrees (or if marinating, do this when you're ready to cook; see below).

Step 2

Put the first six ingredients in a large mixing bowl and add 2½ teaspoons of salt and 1½ teaspoons of black pepper. Whisk well and set aside.

Step 3

Trim the fennel bulbs, discarding a few bitter outer layers. Cut each bulb in half lengthwise, then cut each half into 4 wedges. Cut the clementines, unpeeled, horizontally into quarter-inch slices.

Step 4

Add the cut fennel bulbs, clementines, chicken, thyme, and fennel seeds to the set-aside liquid. Stir well with your hands. If you have time, marinate in the fridge for a few hours or overnight. Don't worry if you don't have time.

Step 5

If you marinated, remove from fridge to let the chicken return to room temperature; meanwhile preheat the oven. Otherwise, the oven should be almost preheated by now.

Step 6

Transfer the chicken, skin side up, together with the marinade into a backing dish large enough to accommodate everything (ideally) on one layer. A lasagna pan works well.

Step 7

Roast in the oven 35-45 minutes until the chicken is colored and cooked through.

Step 8

Remove chicken, fennel, and clementines onto a serving plate. Pour the cooking liquid into a small saucepan and place over medium heat until sauce is reduced by one-third. Pour over the chicken, garnishing with some chopped parsley.