Roasted chicken with Clementines, Fennel and Ouzo

Name: Roasted chicken with Clementines, Fennel and Ouzo
Total time: 310 min
Yield: 4
Ingredients: 100 arak, Ouzo or Pernod; 4 Tbsp olive oil; 3 Tbsp lemon juice; 2 Tbsp grain mustard; 3 Tbsp light brown sugar; 2 med fennel bulb; 1 lg whole chicken; 4 clementines; 1 Tbsp thyme leaf; 2 1/2 tsp fennel seed; salt & black pepper to taste; flat leaf parsley

5 hr(s) 10 mins

Total time

4

Serving

12

Ingredients

Enable cook mode

Ingredients

100

arak, Ouzo or Pernod

Tbspolive oil

Tbsplemon juice

Tbspgrain mustard

Tbsplight brown sugar

medfennel bulb

lgwhole chicken

clementines

Tbspthyme leaf

2¹⁄₂

tspfennel seed

salt & black pepper to taste

flat leaf parsley

Directions

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).

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