Best 2 Roasted Chicken With Clementines Arak Recipes

ROASTED CHICKEN WITH CLEMENTINES & ARAK image

Yield 4 People

Number Of Ingredients 14

6 Tablespoons Arak (or Ouzo or Pernod)
4 Tablespoons olive oil
3 Tablespoons freshly squeezed orange juice
3 Tablespoons freshly squeezed lemon juice
2 Tablespoons grainy mustard
3 Tablespoons light brown sugar
11/2 Teaspoons kosher salt
Freshly Ground Pepper
2 medium fennel bulbs cut lengthwise and then into quarters
1 2 pound organic or free-range chicken divided into 8 pieces
4 Clementines, unpeeled, sliced thin
1 Tablespoon fresh thyme leaves
2 teaspoons fennel seeds, lightly crushed
Parsley, to garnish

Steps:

1. In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Turn several times to coat. If time allows marinate chicken for several hours or preferably overnight. 2. Preheat oven to 425 degrees. Tranfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin side up. Roast until chicken is browned and cooked through, 35-45 minutes. Remove from the oven. 3. Lift chicken, fennel and clementines on a serving plate. Cover and keep warm. 4. Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup. You can degrease by using a spoon to remove some of the fat from top of the sauce. 5. Pour heated sauce over chicken. Garnish with parsley and serve.

ROASTED CHICKEN WITH CLEMENTINES & ARAK image

Categories Chicken

Yield 4 servings

Number Of Ingredients 15

6 Tablespoons Arak (or Ouzo or Pernod)
4 Tablespoons olive oil
3 Tablespoons freshly squeezed orange juice
3 Tablespoons freshly squeezed lemon juice
2 Tablespoons grainy mustard
3 Tablespoons light brown sugar
11/2 Teaspoons kosher salt
Freshly Ground Pepper
2 medium fennel bulbs cut lengthwise and then into quarters
1 2-2 3/4 pound organic or free-range chicken divided into 8 pieces or same weight of chicken thighs
4 Clementines, unpeeled, sliced thin
1 Tablespoon fresh thyme leaves
2 teaspoons fennel seeds, lightly crushed
salt and freshly ground pepper
Parsley, to garnish

Steps:

In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Turn several times to coat. If time allows marinate chicken for several hours or preferably overnight. Preheat oven to 425 degrees. Tranfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin side up. Roast until chicken is browned and cooked through, 35-45 minutes. Remove from the oven. Lift chicken, fennel and clementines and arrange on a serving plate. Cover and keep warm. Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup. You can degrease by using a spoon to remove some of the fat from top of the sauce. Pour heated sauce over chicken. Garnish with parsley and serve.