Roasted chicken and Clementines

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Ottolenghi

Ingredients: 100ml Pernod, 4 tbsp olive oil, 3 tbsp freshly squeezed orange juice, 3 tbsp lemon juice, 2 tbsp grain mustard, 3 tbsp light brown sugar, 2 medium fennel bulbs (500g in total), 1 large organic or freerange chicken, about 1.3kg, divided into 8 pieces, or the same weight in chicken thighs with the skin and on the bone, 4 clementines, unpeeled (400g in total), sliced horizontally into 0.5cm slices, 1 tbsp thyme leaves, 2½ tsp fennel seeds, and slightly crushed, salt and black pepper

How to cook:

In a large mixing bowl, put together Pernod, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Marinate overnight.
Preheat oven to 220 degrees. Tranfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin side up. Roast until chicken is browned and cooked through, 35-45 minutes. Remove from the oven.
Lift chicken, fennel and clementines on a serving plate. Cover and keep warm.
Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup. You can degrease by using a spoon to remove some of the fat from top of the sauce.
Pour heated sauce over chicken.