Description
Impress your guests with this flavorful Clementine Roast Chicken with Fennel and Honey. The sweetness of clementines and honey pairs perfectly with savory roasted chicken, fennel, and red onions, creating a Mediterranean-inspired dish that is sure to become a family favorite.
Ingredients
Scale
For the Chicken:
- 1 whole chicken (about 4 pounds)
- 4 clementines, peeled and segmented
- 1 large fennel bulb, sliced thin
- 1 red onion, sliced
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- fresh thyme sprigs
For the Honey-Mustard Glaze:
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Glaze: In a small bowl, whisk together olive oil, honey, Dijon mustard, balsamic vinegar, garlic, salt, pepper, cumin, paprika, and red pepper flakes.
- Roast the Chicken: Pat the chicken dry and place it in a roasting pan. Arrange clementine segments, fennel slices, and red onion around the chicken. Pour the glaze over all ingredients. Add thyme sprigs. Roast for 1 hour to 1 hour 15 minutes.
- Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables.
Notes
- This dish goes well with couscous, rice, or crusty bread.
- You can use oranges as a substitute for clementines.
Nutrition
- Serving Size: 1/6 chicken with vegetables
- Calories: 410
- Sugar: 11g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 115mg
