Jerusalem Roast Chicken with Clementines

13 INGREDIENTS • 9 STEPS • 1HR 10MINS

Jerusalem Roast Chicken with Clementines

This is a sweetly comforting dish you will always want to come back to. It’s festive and colorful, and goes great with your favorite veggie sides for a delicious dinner.

Love This Recipe?

This is a sweetly comforting dish you will always want to come back to. It’s festive and colorful, and goes great with your favorite veggie sides for a delicious dinner.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

1HR 10MINS

Total Time

Ingredients

Servings

4

us / metric

3 Tbsp

Arak

or Ouzo or Pernod

4 Tbsp

Olive Oil

1

Orange, freshly squeezed

3 Tbsp juice per 4 servings

or Clementine Juice

1

Lemon, freshly squeezed

3 Tbsp juice per 4 servings

2 Tbsp

Whole Grain Mustard

3 Tbsp

Honey

or Light Brown Sugar

2 tsp

Kosher Salt

to taste

Freshly Ground Black Pepper

8

Bone-In Chicken Thighs

4

Clementines, thinly sliced

to taste

Fresh Thyme

2

Medium Onions, quartered

or Fennel Bulbs

1 tsp

Fennel Seeds, crushed

Nutrition Per Serving

VIEW ALL

Calories

691

Fat

27.5 g

Protein

69.1 g

Carbs

36.9 g

Love This Recipe?

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking Instructions

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step 1

If roasting immediately, preheat oven to 475 degrees F (250 degrees C).

step 2

In a large mixing bowl, whisk together Arak (3 Tbsp), Olive Oil (4 Tbsp), the juice from Orange (1) and Lemon (1), Whole Grain Mustard (2 Tbsp), Honey (3 Tbsp), and Kosher Salt (2 tsp).

step 2 In a large mixing bowl, whisk together Arak (3 Tbsp), Olive Oil (4 Tbsp), the juice from Orange (1) and Lemon (1), Whole Grain Mustard (2 Tbsp), Honey (3 Tbsp), and Kosher Salt (2 tsp).

step 3

Season with Freshly Ground Black Pepper (to taste).

step 3 Season with Freshly Ground Black Pepper (to taste).

step 4

If marinating: Place Bone-In Chicken Thighs (8), Clementines (4), Fresh Thyme (to taste), Onions (2) and Fennel Seeds (1 tsp) in a large mixing bowl or ziplock bag. Pour the sauce over the top and gently toss everything together with your hands. Turn several times to coat. Marinate chicken for several hours or overnight.

step 5

If roasting immediately: Place the Chicken Thighs skin side up in a large roasting pan with clementine slices, thyme, onion quarters and crushed fennel seeds.

step 5 If roasting immediately: Place the Chicken Thighs skin side up in a large roasting pan with clementine slices, thyme, onion quarters and crushed fennel seeds.

step 6

Pour the sauce over everything and gently toss together with your hands. Put chicken in the oven.

step 7

After 30 minutes, check on the chicken. If the skin is browning too quickly, turn the oven down to 400 degrees F (200 degrees C) and continue roasting until the skin is brown and crisp, 20 to 25 minutes longer.

step 8

Transfer chicken and clementines and onion pieces with juices to a serving platter. Let rest 5 to 10 minutes before serving.

step 9

Optional: 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. Pour heated sauce over chicken.

step 9 Optional: 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. Pour heated sauce over chicken.

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