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Jerusalem Roasted Chicken with Clementines

Roasted Chicken with Clementines, Onion, Fennel, and Vermouth

Amazingly flavorful and colorful resulting in a comforting, delectable dish that would be perfect for a buffet, large group, or just a quick weeknight meal.
Course Main Course
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 505 kcal
Author Beth Lee

Ingredients

  • 6 1/2 tablespoons dry vermouth arak or ouzo or Pernod in the original recipe
  • 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
  • 3 tablespoons light brown sugar
  • 1 tablespoon dried thyme leaves
  • 2 teaspoons dried fennel seeds crushed
  • 2 1/2 teaspoons salt or to taste
  • 1 1/2 teaspoons pepper or to taste
  • 1 medium fennel bulb green top trimmed and saved for another use
  • 1 medium onion
  • 1 large chicken cut up or about 8 chicken thighs for a total of 2 3/4 lbs of chicken
  • 4 clementines unpeeled, sliced in about 1/4 inch pieces cross-wise
  • chopped flat leaf parsley to garnish optional

Instructions

  1. Clean and prep your chicken pieces if needed.
  2. I suggest making the marinade directly in your roasting pan - I used a large glass one. Put the first 10 ingredients in the roasting pan and mix well.
  3. Cut the fennel bulb and onion into small wedges and add them to the marinade in the roasting pan along with the sliced clementines and chicken, making sure to coat everything in the liquid. I like to put the clementines on top because it looks gorgeous! Cover and refrigerate if planning to marinate for a few hours or overnight.
  4. Preheat the oven to 475 degrees (I used 450).
  5. 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 at this high temperature. My chicken cooked in about 40. The clementines will be quite brown, even black around the edges and the chicken skin should be nicely browned. You can poke one of the thighs to be sure the juices are running clear.
  6. Once out of the oven, transfer the chicken, fennel, onion, and clementines to a serving platter. If you have time, cover the chicken to keep warm and pour the sauce in a saucepan to reduce by about a third. You may also want to skim off the chicken fat which will have risen to the top. 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.

Recipe Notes

Adapted from a recipe in Jerusalem: A Cookbook by Ottolenghi and Tamimi published by Ten Speed Press