This easy clementine chicken has been one of my go-to chicken recipes over the last few years. It is incredibly easy to make and can be prepped way ahead of your dinner for a stress-free cooking experience. The flavors in this dish are outstanding- roasted onions mixed with citrus and the middle eastern liqueur Arak, make for an unforgettable meal.
If I don’t have access to Arak, what can I use to substitute?
If you don’t have access to the middle eastern liqueur you can substitute with Ouzo or Pernod. If you can’t find any of these liqueurs you could always add minced fennel to the marinade, which should do the trick.
Do I need to use clementines specifically or will any orange work?
This recipe doesn’t require any specific oranges to be fantastic. I used Cara Cara oranges in the video below. You could also use Navel oranges too. If you only have access to premade orange juice, that will work as well!
If you love this recipe be sure to check out these other amazing recipes on my blog:
- 6½ tablespoons Arak or Ouzo or Pernod
- ¼ cup olive oil
- 3 tablespoons freshly squeezed orange or clementine juice
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons grainy mustard
- 2 tablespoons honey
- kosher salt & pepper to taste
- 8 bone-in skin-on chicken pieces
- 4 oranges (or clementines) unpeeled, sliced thin
- 2 sprigs of thyme
- 3 medium onions cut lengthwise and then into quarters
- Preheat oven to 400º F.
- In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard and honey. Salt and pepper to taste and set aside.
- Line the bottom of a roasting pan with orange/clementine slices. Place the chicken on top and nestle in onions, thyme sprigs and more clementine slices all around the chicken. Be sure not to cover too much of the top of the chicken as you want the skin to get nice and crispy from the heat. Optional to salt and pepper chicken to taste.
- Pour the sauce mixture over the chicken in the roasting pan evenly.
- OPTIONAL: You can marinate the chicken with orange/clementine slices in advance by adding thyme sprigs, onion pieces, and marinade and in a large mixing bowl or ziplock bag. Marinate chicken for several hours or overnight.
- Place in oven and check on it in 30 minutes. If the skin is browning too quickly, turn the oven down to 350º F and continue roasting until the skin is brown and crisp, 20 to 25 minutes longer. I roast the chicken at 400º F for 1 hour and at but every oven is different, so just keep an eye on it.
- After chicken is done cooking all the way through, remove pan from oven and let cool for about 10 minutes before serving.