Valleybrink Road | Recipes | Roast Chicken with Tangerines | 6 1/2 tbsp Pernod 1/4 cup extra virgin olive oil 3 tbsp freshly squeezed orange juice 3 tbsp freshly squeezed lemon juice 2 tbsp grainy mustard 3 tbsp light brown sugar 2 teaspoons sea salt freshly ground black pepper 1 chicken, cu.

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Roast Chicken with Tangerines
Steps
1
2
3
4
5
Description

Here is a slighly altered version of Yotam Ottolenghi's, Roast Chicken with Clementines. Fairly easy to put together, even with all the ingredients, it is so satisfying and delicious. Serve it with some steamed basmati rice or homemade flatbread to absorb all the yummy juices in the pan. This is, by far, Costa's favorite chicken recipe!

Get Started
Step 1

Preheat the oven to 475 degrees. In a mixing bowl, whisk together the Pernod, olive oil, orange and lemon juices, mustard, brown sugar and sea salt. Season with black pepper, to taste.

Next Step
2
Step 2

Place the chicken skin side up in a large roasting pan. Season with sea salt and black pepper.  Then, add the tangerine slices, thyme sprigs, onion and fennel wedges, and the fennel seeds into the pan. 

Next Step
3
Step 3

Pour the sauce over the top of the chicken and gently toss everything together with your hands.

Next Step
4
Step 4

Roast the chicken at 475 degrees for 45 minutes. Turn the heat down to 400 degrees and cook for another 10 minutes. Remove the roasting pan from the oven. Transfer the chicken, tangerines, onion and fennel pieces with juices to a serving platter. Let rest 5 to 10 minutes before serving. 

Next Step
5
Step 5

Enjoy!

Done!
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Ingredients
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Shopping List
  |  
  • 6 1/2 tbsp Pernod
  • 1/4 cup extra virgin olive oil
  • 3 tbsp freshly squeezed orange juice
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp grainy mustard
  • 3 tbsp light brown sugar
  • 2 teaspoons sea salt
  • freshly ground black pepper
  • 1 chicken, cut into 8 pieces
  • 4 tangerines, unpeeled and thinly sliced into rounds
  • 6 sprigs of thyme
  • 2 onions, peeled and cut into wedges
  • 1 fennel bulb, cut into wedges
  • 2 1/2 tsp fennel seed