Roast chicken with anise and clementines

    Roast chicken with anise and clementines

    5saves
    3hr5min


    1 person made this

    About this recipe: A beautiful, aromatic roast chicken dinner with veg cooked right in the tin. The easy marinade makes this a great dinner party dish.

    PLee Washington, United States

    Ingredients
    Serves: 6 

    • 7 tablespoons ouzo
    • 5 tablespoons olive oil
    • 3 tablespoons freshly squeezed orange juice
    • 3 tablespoons freshly squeezed lemon juice
    • 2 tablespoons wholegrain mustard
    • 3 tablespoons soft brown sugar
    • 1 tablespoon fresh thyme leaves
    • 2 teaspoons crushed fennel seeds
    • 3 teaspoons salt
    • 3 teaspoons pepper
    • 2 medium fennel bulb, trimmed of fronds and quartered lengthways
    • 1 medium onion, cut into 2cm slices
    • 4 clementines, cut into 5mm slices with peel
    • 1 large chicken, cut into pieces
    • 8 small red potatoes, scrubbed

    Method
    Prep:20min  ›  Cook:45min  ›  Extra time:2hr marinating  ›  Ready in:3hr5min 

    1. Combine first 10 ingredients in a bowl and whisk together. Add fennel, onions and clementines in a large plastic food bag. Marinate in fridge for at least 2 hours (or overnight is ideal).
    2. Preheat oven to 230 C / Gas 8.
    3. Pour contents of bag into a roasting tin. Chicken should be in a single layer with skin side up. Add potatoes around the veggies.
    4. Roast for 45 minutes, or until chicken's juices run clear and the internal temperature reaches 74 degrees C.

    Tip

    I serve with steamed, buttered green beans.

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    Reviews (1)

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    1

    Although I haven't made the recipe myself, someone else made it for me and it was so good I had to say so here! Highly recommended. - 18 Jun 2014

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