David Scott AllenMain CoursePoultryProvencal RecipesTaste

Roasted Chicken Ottolenghi Style with Fennel and Clementines

Roasted Chicken Fennel Clementines

David prepared this dish when we met in California. It is best to marinate 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. This recipe for Chicken with Fennel and Clementines is a great single 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

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. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine French
Servings 4 People

Ingredients
  

  • 6 1/2 tablespoons Ouzo
  • 4 tablespoons olive oil
  • 3 tablespoons Freshly Squeezed Orange juice
  • 3 tablespoons Freshly Squeezed Lemon juice
  • 2 tablespoons Whole Grain Mustard
  • 3 tablespoons Light Brown sugar
  • 1 1/2 teaspoons Kosher salt
  • Freshly ground pepper
  • 2 medium fennel bulbs each cut into 8 wedges
  • 8 Organic Chicken Thighs with skin and bone
  • 6 Clementines unpeeled, sliced thin
  • 1 tablespoon fresh thyme leaves
  • 2 1/2 teaspoons fennel seeds lightly crushed
  • Salt and freshly ground pepper
  • Flat leaf parsley chopped, to garnish

Instructions
 

  • 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 475°F.
  • Transfer all ingredients, including marinade, to a large roasting pan.
  • Chicken should be skin side up.
  • Roast until chicken is browned and cooked throughly, 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.
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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!

5 Comments

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    Debra
    March 28, 2021 at 3:45 pm — Reply

    5 stars
    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.

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      CKAdmin
      March 29, 2021 at 7:49 am — Reply

      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.

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    Glenna Cose Brin
    August 22, 2022 at 7:30 pm — Reply

    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?

    • blank
      CKAdmin
      August 22, 2022 at 11:54 pm — Reply

      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.

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    Tricia Feltham
    December 27, 2022 at 10:21 am — Reply

    What vegetables would you suggest with this dish and do you suggest just plain basmati rice or what ?

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