Roast Chicken with Anise and Clementines

    Roast Chicken with Anise and Clementines

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    3hours5min


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    A beautiful, aromatic roast chicken dinner with veg cooked right in the tin. The easy marinade makes this a great dinner party dish.

    Ingredients
    Serves: 6 

    • 7 tablespoons ouzo
    • 5 tablespoons olive oil
    • 3 tablespoons freshly squeezed orange juice
    • 3 tablespoons freshly squeezed lemon juice
    • 2 tablespoons wholegrain mustard
    • 3 tablespoons soft brown sugar
    • 1 tablespoon fresh thyme leaves
    • 2 teaspoons crushed fennel seeds
    • 3 teaspoons salt
    • 3 teaspoons pepper
    • 2 medium fennel bulb, trimmed of fronds and quartered lengthways
    • 1 medium onion, cut into 2cm slices
    • 4 clementines (or mandarine), cut into 5mm slices with peel
    • 1 large chicken, cut into pieces
    • 8 small red potatoes, scrubbed

    Directions
    Preparation:20min  ›  Cook:45min  ›  Extra time:2hours resting  ›  Ready in:3hours5min 

    1. Combine first 10 ingredients in a bowl and whisk together. Add fennel, onions and clementines in a large plastic food bag. Marinate in fridge for at least 2 hours (or overnight is ideal).
    2. Preheat oven to 230 degrees C.
    3. Pour contents of bag into a roasting tin. Chicken should be in a single layer with skin side up. Add potatoes around the veggies.
    4. Roast for 45 minutes, or until chicken's juices run clear and the internal temperature reaches 74 degrees C.

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