David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Roasted Chicken Ottolenghi Style with Fennel and Clementines

David prepared this dish the when we met in California. It is best to marinade the chicken in advance (preferably overnight) to get the most out of the delicious combination of fennel, citrus and ouzo. The recipe comes from David’s copy of Yotam Ottolenghi’s cookbook Jerusalem. Chicken with Fennel and Clementines is a great one pan main course that will serve a crowd as David says in his Cocoa & Lavender post “Family Style.”
Roasted Chicken Fennel Clementines
Chicken with Fennel and Clementines
Print Recipe
A easy one pan dish combining the great flavours of fennel, citrus and roasted chicken. This recipe was inspired by Yotam Ottolenghi, and minimally adapted from his cookbook Jerusalem. 
Servings Prep Time
4 People 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
45 minutes
Roasted Chicken Fennel Clementines
Chicken with Fennel and Clementines
Print Recipe
A easy one pan dish combining the great flavours of fennel, citrus and roasted chicken. This recipe was inspired by Yotam Ottolenghi, and minimally adapted from his cookbook Jerusalem. 
Servings Prep Time
4 People 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
45 minutes
Ingredients
Servings: People
Instructions
  1. In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt.
  2. Season with pepper, to taste.
  3. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds.
  4. Turn several times to coat. If time allows marinate chicken for several hours or, preferably, overnight.
  5. Preheat oven to 475°F.
  6. Transfer all ingredients, including marinade, to a large roasting pan.
  7. Chicken should be skin side up.
  8. Roast until chicken is browned and cooked throughly, 40-45 minutes.
  9. Remove from the oven.
  10. Lift chicken, fennel and clementines onto a serving platter. Cover and keep warm.
  11. Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced.
  12. Pour heated sauce over chicken.
  13. Garnish with parsley and serve with a side of rice.
  14. The recipe says it serves 4 but, depending on the size of the thighs, this can easily serve 8.
Recipe Notes

NOTE: the recipe can serve up to 8 people if your chicken thighs are quite large.

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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