Roasted Chicken with Clementines
Ingredients
The sauce
-
⅓
cup
white wine (or Arak, Ouzo, or Pernod)
-
¼
cup
olive oil
-
⅓
cup
freshly squeezed orange (or clementine) juice
-
2
tablespoons
grainy mustard
-
3
tablespoons
light brown sugar or honey
-
2
teaspoons
kosher salt
-
to taste
freshly ground pepper
The chicken and vegetables
-
8
pieces
bone-in, skin-on chicken (thighs and drumsticks)
-
4
clementines, unpeeled, sliced thin
-
a few
sprigs
thyme
-
2 to 3
medium
onions (or fennel bulbs) cut lengthwise and then into quarters
Instructions
- Whisk together the wine, olive oil, orange juice, mustard, brown sugar, and salt in a large mixing bowl, then season with pepper.
- For immediate roasting, place the chicken skin side up in a large roasting pan with the clementine slices, thyme, and onion pieces, then pour the sauce over and toss gently.
- For marinating, place the chicken and vegetables in a bowl or ziplock bag, coat, and marinate for several hours or overnight.
- Preheat the oven to 475ºF and transfer the pan to the oven.
- Check the chicken after 30 minutes; if browning too quickly, reduce the temperature to 400ºF and continue roasting for 20 to 25 minutes until the skin is brown and crisp.
- Remove the pan from the oven and transfer the chicken and vegetables to a serving platter, letting it rest for 5 to 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
400
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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