Description
This Clementine Roast Chicken with Fennel and Honey is a flavorful and aromatic dish featuring juicy roasted chicken infused with the sweet and citrusy notes of clementines, complemented by tender fennel and onions. The honey and olive oil marinade creates a beautifully caramelized skin while enhancing the natural flavors. Perfect for a comforting family dinner or special occasion, this recipe is simple yet impressive, delivering a perfectly roasted bird with deliciously fragrant sides.
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)
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Prepare the Chicken: Rinse the whole chicken under cold water and pat it dry thoroughly with paper towels to ensure crispy skin once roasted.
- Make the Marinade: In a small bowl, whisk together honey, olive oil, minced garlic, thyme, salt, and pepper. Adjust the seasoning to your preference for the perfect balance of sweet and savory flavors.
- Marinate the Chicken: Place the chicken in a large bowl or resealable plastic bag and pour the marinade over it, making sure the chicken is thoroughly coated. Refrigerate for at least 30 minutes and up to 2 hours for best flavor infusion.
- Prepare the Vegetables and Clementines: Toss the fennel quarters, onion quarters, and clementine halves with a drizzle of olive oil, salt, and pepper to season evenly. Spread them out in a large roasting pan to serve as the bed for the chicken.
- Position the Chicken: Remove the chicken from the marinade and place it breast side up on top of the prepared fennel, onion, and clementines in the roasting pan.
- Roast the Chicken: Place the roasting pan in the preheated oven and roast for approximately 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear when pierced with a knife.
- Baste (Optional): For enhanced flavor and moist meat, baste the chicken every 20 minutes with the pan drippings carefully collected during roasting.
- Rest the Chicken: Remove the roasted chicken from the oven and let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, ensuring tender and juicy meat.
- Serve: Carve the chicken and serve it alongside the roasted fennel, onions, and clementines. Garnish with fresh parsley if desired for a burst of color and freshness.
Notes
- Marinating the chicken for up to 2 hours enhances flavor but can be done in as little as 30 minutes if short on time.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C) internal temperature.
- For extra crispy skin, make sure the chicken is patted very dry before marinating.
- Leftover roast chicken can be stored in the refrigerator for up to 3 days.
- Feel free to swap clementines with mandarins or oranges if not available.
- If you prefer a more intense fennel flavor, you can add fennel fronds as garnish or finely chop some into the marinade.
