Roasted Chicken Ottolenghi Style with Fennel and Clementines
When 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
- 6 1/2 tbsp Ouzo
- 4 tbsp Olive Oil
- 3 tbsp Freshly Squeezed Orange juice
- 3 tbsp Freshly Squeezed Lemon juice
- 2 tbsp Whole Grain Mustard
- 3 tbsp Light Brown sugar
- 1 1/2 tsp 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 tbsp fresh thyme leaves
- 2 1/2 tsp fennel seeds lightly crushed
- Salt and freshly ground pepper
- Flat leaf parsley chopped, to garnish
- 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.