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Roasted Chicken with Clementines & Arak
Ingredients
  • 6 tablespoons arak, ouzo, or Pernod
  • 4 tablespoons olive oil
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons grain mustard
  • 3 tablespoons light brown sugar
  • 2 medium fennel bulbs (1 pound)
  • 1 large organic or free-range chicken (about 2 pounds), divided into 8 pieces, or the same weight in skin-on, bone-in chicken thighs
  • 4 clementines, unpeeled (14 ounces in total), cut horizontally into ΒΌ-inch slices
  • 1 tablespoon thyme leaves
  • 2 teaspoons fennel seeds, lightly crushed
  • Salt and freshly ground black pepper
  • Chopped flat-leaf parsley, to garnish
  • Shop Recipe
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