Clementine Chicken
Servings: 4
Calories: 791kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 791kcal | Carbohydrates: 28g | Protein: 45g | Fat: 49g | Saturated Fat: 11g | Cholesterol: 173mg | Sodium: 1416mg | Potassium: 757mg | Fiber: 3g | Sugar: 20g | Vitamin A: 375IU | Vitamin C: 57.8mg | Calcium: 86mg | Iron: 2.9mg