Chicken with clementines, roasted with fennel and onions in a citrusy marinade, is a knock-out dish to serve for a weeknight meal or a weekend gathering. It's also special enough and easy enough for all your holiday gatherings.
Another great chicken dish is my harissa chicken with preserved lemons recipe.
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Why you'll love this recipe
I've been making this clementine chicken dish since we started our Tasting Jerusalem group in 2013. It never disappoints. It's based on an eye-catching and palate-pleasing chicken recipe from Jerusalem: A Cookbook by Ottolenghi and Tamimi. Here's why you should make it too:
- You can prepare it ahead of time and just cook it right before you want to eat dinner. And because you roast at a high heat, it is ready in under an hour.
- Roasted citrus (in this case clementines) are so good. Not just pretty to look at, but delicious to eat. Even the burned bits.
- It's a meal in a pan - just add a fresh green salad or green vegetable and rice or couscous, if you'd like, and you're all set.
- You'll become a fennel lover, if you aren't already. I wasn't a lover of licorice flavors and used to scroll past a recipe with fresh fennel or fennel seeds in it. But it turns out when you put heat on fennel, it mellows and sweetens. Now I love it!
Ingredients you'll need and substitutions
It may look like a lot of ingredients, but most you will have on hand. And it's worth checking and adding anything you need to your grocery list. I promise the resulting chicken dish is worth the effort!

- Chicken: Use light or dark meat, as you prefer, but the bones and skin are your friends for this dish.
- Fresh fennel: Trust me and embrace the fennel! And don't waste those fronds - sprinkled on salads or save for stock.
- Fennel seeds: If you don't have fennel seeds, anise seeds will be a perfect substitute.
- Clementines: When clementine season is over, try other thin-skinned citrus - maybe even a mix of meyer lemons and some kind of tangerine. (haven't done this yet but I would!)
- Vermouth: The original recipe calls for Arak, which is an anise-flavored liqueur. Since that flavor profile was already represented, I thought vermouth would be fun to try. According to this article in SF Gate about vermouth: “(Noilly Prat) has a very light, crisp aroma and body, with a mildly floral, oak-tinged flavor touched with hints of chamomile and lemon peel.” Sounded perfect to me so that's what I used. White wine will also work!

Tool to Use!
How to make this recipe
While the ingredient list is not short, the steps to prepare the chicken are. This really is an easy dish to cook!
1. First prepare the marinade, either in a bowl or to save a dish to wash, prepare it right in the roasting pan you will be cooking in. Place the first 10 ingredients in the roasting pan or bowl and mix well.



PRO TIP: I show my chicken in a glass baking dish. However, glass pans can, occasionally, crack under heat higher than 425°F. So to be extra careful, I recommend using a non-glass baking dish, especially if you plan to run it under the broiler for extra color on the chicken.
2. Add the fennel pieces, onions, chicken and sliced clementines to the roasting pan. If you're marinade is already in the pan, mix it all around to make sure everything is coated in the liquid. If you mixed the marinade separately, pour it over everything in the pan. Cover and refrigerate if planning to marinate for a few hours or overnight.
Note: I like to put the clementines on top because it looks gorgeous! But you do have to watch for them getting extra toasty when you roast the chicken.



3. Preheat the oven to 425°F.
4. When ready to roast, remove the cover and cook uncovered, making sure the chicken skin is facing up. It will take 35 to 45 minutes. The clementines will be quite brown, even black around the edges and the chicken skin should be nicely browned. To check for doneness, you can poke the chicken and make sure the juices are running clear or use an instant-read thermometer and make sure dark meat is about 175°F and white meat is 165°F.

5. Once out of the oven, transfer the chicken, fennel, onion, and clementines to a serving platter. Sprinkle with some fresh parsley and serve with extra sauce on the side.

Expert Tips and Recipe FAQs
- If your oranges appear to be as cooked as you'd like before the chicken is done, just remove them to your serving platter while the chicken finishes or tuck them safely into the juices in the pan. (just be careful of the hot pan when doing this!)
- The original recipe in the Jerusalem cookbook roasts at an even higher temperature. You can cook this at 450 or 475 but I like the slightly lower 425°F. If you are want the chicken even browner than it ends up, just turn on the broiler for a couple minutes. (Assuming you are using a roasting pan that can take temperatures above 425°F.)
- Take advantage of shortcuts - make the marinade ahead and let the chicken and vegetables sit in it as long as overnight. And mixing the marinade right in the roasting pan saves you dishes!
- If your vegetables cook faster or slower than the chicken, by chance, just remove what's done and let the rest cook for a smidge longer.
- If you have time, you can pour the juices of the cooked chicken into a pan and reduce them down and intensify the flavor further. I don't usually bother, but it will only improve the flavor so absolutely do it if you want to.
Yes, you can freeze the leftovers or even the whole pan of chicken. Like all freezer items, be sure it is in an airtight container and freeze for up to 3 months.
Use an instant read thermometer and check the internal temperature of the chicken avoiding touching the bone or the pan itself with the temperature sensor. White meat should register 165°F and dark meat at least 175°F.
Yes but double check the mustard you use in case it has a vinegar in it that isn't gluten free, such as malt vinegar. But more than likely, this ingredient list should be gluten free. Be sure to check out this post about gluten free mustard if you are uncertain how to check.
What to serve with clementine chicken
Steamed rice or couscous would be a lovely base. Or Instant Pot basmati rice with barberries would really be a stunning combination with this chicken.

This roasted asparagus salad would also make a luscious side dish to pair with roast chicken with clementines. Even just the roasted asparagus with preserved lemon part of the salad served with the rice and chicken would be just magnificent.

If you love to learn about the flavors of Middle Eastern cuisine and the exciting cookbooks of Ottolenghi and Tamimi, please join the lively discussion in our Facebook group called Tasting Jerusalem.

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Roasted Chicken with Clementines
Beth LeeIngredients
- ½ cup dry vermouth or white wine
- 4 tablespoons olive oil
- 3 tablespoons freshly squeezed orange juice I used Cara Cara
- 3 tablespoons freshly squeezed lemon juice I used meyer lemon
- 2 tablespoons coarse grain dijon mustard
- 2 tablespoons light brown sugar
- 1 tablespoon dried thyme leaves or a few sprigs of fresh
- 2 teaspoons dried fennel seeds crushed (anise seeds will work too)
- 2 ½ teaspoons kosher salt or to taste
- 1 ½ teaspoons pepper or to taste
- 1 medium fennel bulb green top trimmed and saved for another use
- 1 medium onion cut into wedges
- 1 large chicken cut up or about 8 chicken thighs for a total of 2 ¾ lbs of chicken
- 4 clementines unpeeled, sliced in about ¼ inch pieces cross-wise
- chopped flat leaf parsley to garnish optional
Instructions
- Prepare your marinade using the first 10 ingredients. Whisk together in a medium mixing bowl or place the ingredients directly into the roasting pan and mix well.
- Place the chicken, fennel and onions into your roasting pan and pour the marinade over, if it's not already in the pan. Make sure everything is coated with marinade and either place the clementines on top (I like to put the clementines on top because it looks gorgeous!) or mix them in with the fennel and onions and chicken. Cover and refrigerate if planning to marinate for a few hours or overnight.
- Preheat the oven to 425°F. When ready to roast, remove the cover of the roasting pan. Cook uncovered, making sure the chicken skin is facing up. It will take 40 to 45 minutes. Start checking at 35 minutes. The clementines will be quite brown, even black around the edges and the chicken skin should be nicely browned. White meat chicken should be cooked to 165°F and dark meat chicken to at least 175°F. (note: though my picture shows a glass pan, if you plan to broil at the end or cook at higher than 425°F, use a non-glass roasting pan).
- Once out of the oven, transfer the chicken, fennel, onion, and clementines to a serving platter. Optionally, pour the sauce in a saucepan to reduce by about a third. If you don't have time to reduce the sauce, it is fine as is. Pour some on the chicken, sprinkle a bit of fresh chopped parsley if you like and serve with basmati rice or a side of your choice. And eat those clementines, even with the dark edges - I promise they are delicious!
Notes
-
- If your oranges appear to be as cooked as you'd like before the chicken is done, just remove them to your serving platter while the chicken finishes or tuck them safely into the juices in the pan. (just be careful of the hot pan when doing this!)
-
- The original recipe in the Jerusalem cookbook roasts at an even higher temperature. You can cook this at 450 or 475 but I like the slightly lower 425°F. If you want the chicken even browner than it ends up, just turn on the broiler for a couple minutes. (Assuming you are using a roasting pan that can take temperatures above 425°F.)
-
- Take advantage of shortcuts - make the marinade ahead and let the chicken and vegetables sit in it as long as overnight. And mixing the marinade right in the roasting pan saves you dishes!
-
- If your vegetables cook faster or slower than the chicken, by chance, just remove what's done and let the rest cook for a smidge longer.
Nutrition

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Rosemary Mark
I will definitely make this! (Use caution with glass pans at 475F. They can shatter if above 425F for prolonged time. Happened recently to my daughter; fortunately no injury just a messy oven)
Beth Lee
Thanks for the reminder. I've actually adjusted the temperature in the recipe down for several reasons. And placed reminders throughout to choose something other than glass. I love the sizes of my glass pans but since I like to finish with a broil, it's best to choose another option!
Ann
I am not a huge anise fan, but after all the rave reviews, I gave this recipe a try, using Sambuca, which is the only anise liquor I had on hand. I'm glad I got over the initial scepticism, because it was out of this world delicious!! I am always looking for new and creative recipes for dinner parties and this will be my next one to "wow" the crowd.
I even went on a hunt this weekend for Arak and found it easily at a large Liquor Store in Michigan. I can't wait to see how it turns out when I make it using the Arak.
Another win from Jerusalem!
gretchen
I made this last night - and - yes - it was yummy and universally loved!!!! The fennel and the clementines were so special!!! I will be trying it without vermouth and brown sugar soon as I am starting the Paleo plan......
5 stars. ;>
orly @yumivore
This one of my favorite dishes from the cookbook so far, and it could be that Arak reminds me of my childhood and my father. But no doubt the chicken is bursting with flavor and wonderful (guilty, I love fennel and the taste of anise). Lovely you got a chance to try the dish!
Beth Lee
It is really a showstopper - just so yummy. I could make a pan with just the onions, fennel, and tangerines roasted - OMG!
olga
Beth, those clementine's are my favorite thing - they become like candy!! I can't stop eating them. I actually made a 2x batch this week and we're having the second half tonight. Such a great leftover dish too.
Beth Lee
I also fell in love with the roasted clementines. There was a bit of fennel, onion, clementine leftover and I ate that with my lunch yesterday. I think that alone would make a great side dish. I know what chicken dish I'll be making for my big Rosh Hashanah party - this would be so easy to make ahead! Thanks for the inspiration Olga!
Alyssa (Everyday Maven)
That is such a wonderful cookbook! That chicken is one that I bookmarked b/c it looks so interesting and flavorful!
Beth Lee
Try it, you'll like it 🙂
Sharon Vinick
I'm planning to make this a for family supper on Sunday evenng. I'll report back.
Beth Lee
Yes - let me know - I'm wildly in love with the dish but the roasted clementines - I could just eat them all day! In fact, I had some leftover onion, fennel, and clementines yesterday without any more chicken - so delicious to eat that I could imagine making it as a side dish!
Stacy
I, too, have a bottle of vermouth that shouts, "Martini" at me on a regular basis. Mostly, I hum to myself while opening the refrigerator and so, manage to resist. But I love this recipe and your tweaks of it. In fact, so much that I will be making it for dinner tonight. I'll let you know how it goes. Thanks for sharing!
P.S. Now I have to break down and order the book too. So far I had been resisting that as well.
Beth Lee
Let me know when you've ordered the book and how the chicken comes out. Can't wait to hear!
Lizthechef
What an exotic roasted chicken - love the addition of clementines.
Beth Lee
And they are so yummy to eat after roasting, skin and all!
Cher
I love that Vermouth works with this -definitely going to keep this in mind.
sandy corman
looks like I would eat this dish even though I am not a fan of dark meat chicken. However it also means I would have to buy the ingredients, prepare them and then cook it. Cooking is not in my vocabulary these days. However should I get back into the habit again I will certainly try making it.
Beth Lee
I'll make it for you and use some chicken breasts as well as thighs.
Hannah
Beautiful, Beth! I like your tweaks to this dish and may try them the next time I make this one. I made it with all the arak, fennel and anise seeds and while I love anise flavor, my family is not as big of fans. It's a lovely chicken dish and we were all grabbing for those caramelized clementines!
Beth Lee
These changes will make your family happy - I thought the anise flavor was still there but subtle and actually started making me think that in small doses, I might actually like it after all. The fennel is just lovely but the onions, as @sassyradish suggested, are a terrific complement or replacement. I really liked them together.
Gretchen
WOW! ****
Beth, This is so lovely and combines so many of my favorite foods. I visited my vegetable garden today and see that I have a few fennel bulbs just waiting to be picked. Now, I see a recipe for them! I have clementines on the counter and chicken on my shopping list. Everything else is in my kitchen or in my herb garden. Perfect timing!! Thank you!
I'll be in Israel soon. What spices shall I plan to bring home? Gretchen
Beth Lee
Let me know what you think after you make it! I finished every drop, including a few stray clementines and fennel pieces that remained.
Gosh - what to bring home - I have pinged Cheryl Sternman Rule to see what she thinks cuz she just got back from a food tour last October. But based on Tasting Jerusalem, I would say, za'atar, sumac, ras el hanout, dukkah, and from a Twitter friend: hawaij (yemenite spice), baharat. mahlab (ground cherry pit) for ka'ak, basil seeds for falooda which is interesting.
Will write to you with more as they come in.
Beth Lee
Gretchen - some more spice suggestions: Galilee Mill in Nazareth is one of the best places to buy spices in Israel (from @Foodbridge) Hawayeg (Yemenite spice) for soups & kebabs & such. Dried persian lemons. The best Indian spice shop in Ashdod but might be out of their way. (from @foodwanderings)