Roast Chicken with Anise and Clementines
(1)
3 hours 5 minutes
A beautiful, aromatic roast chicken dinner with veg cooked right in the tin. The easy marinade makes this a great dinner party dish.
PLee
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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
- 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).
- Preheat oven to 230 degrees C.
- Pour contents of bag into a roasting tin. Chicken should be in a single layer with skin side up. Add potatoes around the veggies.
- Roast for 45 minutes, or until chicken's juices run clear and the internal temperature reaches 74 degrees C.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
1
Although I haven't made the recipe myself, someone else made it for me and it was so good I had to say so here! Highly recommended. - 18 Jun 2014 (Review from Allrecipes UK & Ireland)