Roasted Chicken Ottolenghi Style with Fennel and Clementines
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteWhen I was growing up, I didn’t know that our style of serving meals growing up had a name. I know it as family style now but then, it was just how Mom and Dad did it. It wasn’t necessarily a daily thing, but I know it was served that way every Sunday evening. This recipe is only slightly adapted from the Ottolenghi original. It looks gorgeous on a platter – juicy wedges of fennel and bright orange slices of clementine tucked in between deep-brown chicken pieces.
Chicken with Fennel and Clementines
An 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.
Equipment
Ingredients
- 6 1/2 tbsp Ouzo
- 4 tbsp olive oil
- 3 tbsp orange juice freshly squeezed
- 3 tbsp lemon juice freshly squeezed
- 2 tbsp whole grain mustard
- 3 tbsp light brown sugar
- 1 1/2 tsp kosher salt
- freshly ground black pepper
- 2 medium fennel bulbs each cut into 8 wedges
- 8 chicken thighs with skin and bone, preferably organic
- 6 Clementines unpeeled, sliced thin
- 1 tbsp fresh thyme
- 2 1/2 tsp fennel seeds lightly crushed
- salt and freshly ground black pepper
- flat-leaf (Italian) parsley chopped, to garnish
Instructions
- Whisk together ouzo, oil, orange and lemon juices, mustard, brown sugar and salt in a large mixing bowl.
- 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 475°F (250°C).
- Transfer all ingredients, including marinade, to a large roasting pan.
- Chicken should be skin-side up.
- Roast until chicken is browned and cooked thoroughly, 40-45 minutes.
- Remove from the oven.
- Lift chicken, fennel and clementines onto a serving platter. 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.
- Pour heated sauce over chicken.
- Garnish with parsley and serve with a side of rice.
- The recipe says it serves 4 but, depending on the size of the thighs, this can easily serve 8.
Notes
NOTE: the recipe can serve up to 8 people if your chicken thighs are quite large.
Tried this recipe?Let us know how it was!
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5 Comments
I love this dish. It is so easy and is one of my favorite chicken recipes. I do change a few of the ingredients as follows: I use navel oranges because it is impossible to find quality mandarin oranges and the navels hold up better. I do trim off the top and bottom rind before cutting the oranges. I also replace the ouzo with anise flavoring to cut the sweetness a bit. There are many anise flavored liqueurs that I haven’t had the opportunity to test but plan to in the future to use in this dish.
Thank you, Debra, for sharing your delicious variations to this recipe. I love this dish, it’s easy to make, and the result is almost guaranteed.
I am making this recipe for a party this weekend. Is there a way to make this recipe with an “Italian flavor” in any way? Would there be a different liquor or herb that will still enhance the rest of the dish?
Sounds fantastic. Would orzo instead of rice work as well?
Thank you for reading Perfectly Provence. I have to say, not just because Ottolenghi is one of my favourite chefs, but this recipe is excellent. The fennel and the ouzo work together at the base from the same plant. You could try with a grappa, but I would keep the fennel in the dish. There is also an Italian liquor called Pallini Mistra made with aniseed. Yes, I think that orzo would be perfect instead of rice.
What vegetables would you suggest with this dish and do you suggest just plain basmati rice or what ?