Roast chicken with anise and clementines

Roast chicken with anise and clementines


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

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

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.


I serve with steamed, buttered green beans.

Recently viewed

Reviews (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

Write a review

Click on stars to rate