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Jerusalem's Roast Chicken with Clementines

kept bycegrice
recipe byalexandracooks.com
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Ingredients: 

6 1/2 tablespoons Arak (or Ouzo or Pernod)
1/4 cup olive oil
3 tablespoons freshly squeezed orange (or clementine) juice
3 tablespoons freshly squeezed lemon juice
2 tablespoons grainy mustard
3 tablespoons light brown sugar or honey
2 teaspoons kosher salt
freshly ground pepper
8 bone-in, skin-on chicken pieces (a mix of thighs and drumsticks is nice)
4 clementines, unpeeled, sliced thin
a few sprigs of thyme
2 to 3 medium onions (or fennel bulbs) cut lengthwise and then into quarters
2 1/2 teaspoons fennel seeds, lightly crushed (optional — I omitted; if you are unsure, maybe just use 1 teaspoon — 2.5 seems like a lot)


 

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