Description
This Clementine Roast Chicken with Fennel and Honey recipe is a delightful blend of citrus and savory flavors. The chicken is tender and juicy, complemented by the aromatic fennel and sweet honey, creating a Mediterranean-inspired dish that is perfect for a special dinner.
Ingredients
Scale
Chicken:
- 4 chicken leg quarters (skin-on, bone-in)
- 1 teaspoon salt
- 1 teaspoon black pepper
Marinade:
- 1 large fennel bulb (cut into wedges)
- ½ cup dry white wine
- 2 cloves garlic (crushed)
- 2 tablespoons extra-virgin olive oil
- juice and slices of ½ lemon
- juice of 2 clementines plus 4 clementines sliced
- 3 tablespoons honey (plus 1 tablespoon for drizzling)
- 1 teaspoon crushed fennel seeds
- 1 tablespoon butter
Instructions
- Season the chicken: Rub chicken with salt and pepper.
- Prepare the marinade: Combine fennel, wine, garlic, olive oil, lemon, clementine juice, honey, and fennel seeds. Marinate chicken in this mixture.
- Refrigerate: Cover and refrigerate for at least 2 hours.
- Roast: Preheat oven, arrange chicken and marinade on a sheet pan, add butter and honey, roast until chicken is cooked and golden.
- Serve: Serve hot with fennel and citrus, spooning over pan juices.
Notes
- You can use chicken thighs instead of leg quarters, adjusting cooking time accordingly.
- For extra caramelization, broil for 2–3 minutes at the end.
- This dish pairs well with herbed couscous or roasted potatoes.
- Prep Time: 20 minutes
- Cook Time: 50–55 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken leg quarter with fennel and citrus
- Calories: 485
- Sugar: 17 g
- Sodium: 430 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 145 mg
