Roasted chicken with clementines & arak (Jerusalem, p 179)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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 2

Trim the fennel and cut each bulb in half lengthways. Cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken pieces, clementine slices, thyme and fennel seeds. Stir well with your hands then leave to marinate in the fridge for a few hours or overnight (skipping the marinating stage is also fine, if you are pressed for time).

Step 3

Preheat the oven to 220C/475F. Transfer the chicken and its marinade to a baking tray large enough to accommodate everything comfortably in a single layer (roughly a 12in/30cm x 14.5in/37cm tray); the chicken skin should be facing up. Once the oven is hot enough, put the tray in the oven and roast for 35-45 minutes, until the chicken is coloured and cooked through. Remove from the oven.

Step 4

Lift the chicken, fennel and clementines from the tray and arrange on a serving plate; cover and keep warm. Pour the cooking liquids into a small saucepan, place on a medium-high heat, bring to the boil then simmer until the sauce is reduced by a third, so you are left with about 80ml. Pour the hot sauce over the chicken, garnish with some chopped parsley and serve.

↑Support creators by visiting their site 😊