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Clementine Roast Chicken with Fennel and Honey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 25 reviews
  • Author: Elizabeth
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Clementine Roast Chicken with Fennel and Honey is a flavorful and aromatic dish that combines juicy roasted chicken with sweet and citrusy clementines, fragrant fennel, and a touch of honey. The marinade imbues the chicken with a perfect balance of savory and sweet notes, while roasting brings out the natural sweetness of the vegetables and fruit. A comforting and elegant main course perfect for family dinners or special occasions.

Ingredients

Scale

Chicken and Marinade

  • 1 whole chicken (about 4-5 lbs)
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • Salt and pepper, to taste

Vegetables and Fruit

  • 4 clementines, halved
  • 1 large fennel bulb, quartered
  • 1 large onion, quartered
  • Olive oil (for tossing vegetables, about 1-2 tablespoons)

Garnish (optional)

  • Fresh parsley

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the chicken and vegetables evenly.
  2. Prepare the Chicken: Rinse the whole chicken under cold water and pat it dry thoroughly with paper towels to promote crispy skin during roasting.
  3. Make the Marinade: In a small bowl, whisk together the honey, olive oil, minced garlic, thyme, salt, and pepper. Adjust seasoning to your taste.
  4. Marinate the Chicken: Place the chicken in a large bowl or resealable plastic bag and pour the marinade over it, ensuring full coverage. Refrigerate for at least 30 minutes, preferably up to 2 hours, for best flavor.
  5. Prepare the Vegetables and Clementines: Toss the quartered fennel and onion along with the halved clementines in a drizzle of olive oil, salt, and pepper. Spread them evenly in a large roasting pan.
  6. Arrange the Chicken: Place the marinated chicken breast side up on top of the vegetables and clementines in the roasting pan.
  7. Roast the Chicken: Insert the roasting pan into the preheated oven and roast for about 1 hour, or until the internal temperature reaches 165°F (74°C) and juices run clear when pierced.
  8. Baste the Chicken (Optional): Every 20 minutes, carefully baste the chicken with the pan drippings to add moisture and deepen the flavor.
  9. Rest the Chicken: Remove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute evenly.
  10. Serve: Carve the chicken and serve it alongside the roasted fennel, onions, and clementines. Garnish with fresh parsley if desired for a pop of color and freshness.

Notes

  • Marinating the chicken for longer (up to 2 hours) will enhance flavor and tenderness.
  • Using fresh thyme provides a subtle fresh herb aroma; dried thyme is a fine substitute if fresh is unavailable.
  • Basting is optional but recommended for juicier meat.
  • Allowing the chicken to rest before carving is crucial to retain moisture.
  • You can substitute clementines with mandarins or small oranges if unavailable.

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Find it online: https://easycookingworld.com/clementine-roast-chicken-with-fennel-and-honey-recipe-2/