Roast chicken with pixies, fennel and ouzo
This roasted chicken with clementines and ouzo will fill your kitchen with fabulous aromas. Simple to prepare and delicious, this dish can be prepared ahead of time and is great for a large crowd.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hours 5 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 7 T ouzo (just over 1/3 cup
- 1/4 cup olive oil
- 3 T fresh orange juice
- 3 T fresh lemon juice
- 2 T whole grain mustard
- 3 T brown sugar
- 1 T fresh thyme leaves, stems removed and roughly chopped
- 2.5 t whole, fennel seeds. lightly crushed
- 2.5 t kosher salt
- 1.5 t freshly ground pepper
- 2 fennel bulbs, trimmed and cut into 8 wedges
- 3 pounds skin-on, bone-in chicken thighs
- 3/4 pound pixies or clementines, cut into 1/4” wedges with skin on
- 1/2 to 1 cup pitted prunes
- 1 head of garlic, cloves separated and peeled
- 1/4 cup dry white wine or chicken stock
- Handful of fresh parsley, roughly chopped
Instructions
- Combine first 10 ingredients in a bowl large enough to also accommodate the chicken, fennel and citrus.
- Add the fennel, chicken, citrus and garlic to the marinade. Toss thoroughly with your hands so all ingredients are coated in marinade. Cover and refrigerate a few hours or overnight. If you are short on time, it is OK to cook right away.
- Heat oven to 475 degrees. Place the chicken skin-side up on a roasting pan. Arrange the vegetables and fruit between the chicken so everything is in a single layer. Pour remaining marinade over chicken, vegetables and citrus. Roast for about 35 minutes until chicken is cooked through.
- Remove the chicken, vegetables and citrus from the roasting pan and arrange on a serving platter. Cover and keep warm.
- Tilt the roasting pan so that all the fat collects in one corner. Skim off excess fat with a small ladle. Put the roasting pan on the stove top and turn on to medium heat. When pan is hot, deglaze with 1/4 cup white wine or chicken stock. Stir and scrape to get all the tasty bits off the bottom of the roasting pan. Pour the pan juices into small pan and cook on medium high to reduce. When sauce measures about 1/3 cup remove from heat and pour over chicken, veggies and citrus. Garnish with chopped parsley and serve.