Clementine Roast Chicken with Fennel and Honey Recipe
If you’re looking for a dish that effortlessly brightens up the dinner table and fills your kitchen with the most inviting aromas, Clementine Roast Chicken with Fennel and Honey is about to become your new go-to recipe. The vibrant sweetness of clementines mingles with the earthy notes of fresh fennel, all enhanced by a finishing touch of golden honey. Together, these ingredients create a Mediterranean-inspired meal that balances juicy, tender chicken with beautifully caramelized vegetables. This is the kind of dish that feels special yet approachable, delivering both stunning presentation and crowd-pleasing flavor in every bite.
Ingredients You’ll Need
What I love about this Clementine Roast Chicken with Fennel and Honey is just how honest its ingredients are. Simple pantry staples join forces with a handful of fresh produce and herbs, making each element shine and providing vibrant color, aroma, and taste in every forkful.
- Whole chicken (about 4 pounds): The star of the show, offering juicy meat and crisp golden skin when roasted.
- Olive oil (3 tablespoons): Helps the chicken roast to a perfect golden hue and infuses the dish with Mediterranean flavor.
- Honey (1 tablespoon): Adds a touch of floral sweetness that caramelizes beautifully in the oven.
- Fresh lemon juice (2 tablespoons): Brightens all the flavors and balances both the sweetness and richness.
- Clementines, quartered (4): Their zesty, sweet-tart flavor infuses the chicken and veggies with citrusy flair.
- Fennel bulbs, trimmed and sliced (2 medium): Offers a gentle anise aroma and becomes deliciously tender and sweet when roasted.
- Large onion, sliced (1): Contributes a mellow, sweet flavor that supports the other veggies.
- Garlic cloves, smashed (6): Brings warmth and depth to the sauce and roast flavor.
- Fresh thyme leaves (1 tablespoon): Supplies citrusy, woodsy herbal notes that complement the chicken and citrus.
- Fresh rosemary, chopped (1 tablespoon): Pairs beautifully with chicken and lends a classic Mediterranean backbone.
- Salt (1 teaspoon): Essentials for seasoning the chicken all the way through.
- Black pepper (1/2 teaspoon): Adds gentle heat and contrast to the sweeter ingredients.
- Chicken broth (1/2 cup): Keeps the roast moist and forms the base of a flavorful pan sauce.
- Extra clementine wedges and fresh herbs for garnish: These extras make the finished dish pop and add a final splash of color and aroma.
How to Make Clementine Roast Chicken with Fennel and Honey
Step 1: Prep the Oven and Ingredients
Begin by preheating your oven to 400°F (200°C). While the oven warms, whisk together the olive oil, honey, freshly squeezed lemon juice, salt, and pepper in a bowl. By prepping this mixture in advance, you’ll have a flavorful marinade that seeps into every nook of the chicken and delivers a balanced sweet-tart profile.
Step 2: Season and Stuff the Chicken
Pat your chicken dry with paper towels—this is key for getting that coveted crispy skin. Generously rub the olive oil-honey mixture all over the chicken, massaging it under the skin (if you can) and inside the cavity for full flavor coverage. Stuff the cavity with a few clementine wedges, some fennel slices, and a sprig each of rosemary and thyme to infuse the chicken from the inside out.
Step 3: Build the Roasting Base
In your roasting pan, scatter the remaining fennel slices, onion, smashed garlic cloves, and the rest of the clementine wedges. These vegetables will roast in the pan juices, turning meltingly tender while soaking up gorgeous flavors from the chicken above. Carefully nestle your seasoned chicken on top of this veggie bed, breast side up.
Step 4: Add Broth and Roast
Pour half a cup of chicken broth into the roasting pan, which will keep the bottom vegetables moist and form the beginning of a pan sauce. Slide the Clementine Roast Chicken with Fennel and Honey into your preheated oven. Roast for 70 to 80 minutes, basting the bird occasionally with pan juices. If the chicken looks like it’s browning too fast, tent it loosely with foil.
Step 5: Check for Doneness and Rest
Your chicken is ready when it’s a deep golden color and an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh. Remove the pan from the oven, cover loosely with foil, and let the chicken rest for 10 minutes. This ensures the juices settle and the meat stays succulent when carved.
Step 6: Carve and Garnish
After resting, carve the chicken into serving pieces and arrange on a platter. Scoop up that sumptuous roasted fennel, onion, and clementine, draping them around the chicken for a rustic-yet-elegant effect. Spoon a little of the pan juice over the top, then finish with extra clementine wedges and a generous shower of fresh herbs. The Clementine Roast Chicken with Fennel and Honey is now ready to share and savor!
How to Serve Clementine Roast Chicken with Fennel and Honey
Garnishes
Nothing elevates this dish quite like a final sprinkling of fragrant fresh herbs—think thyme or rosemary—or a handful of bright clementine wedges. The fresh herbs enliven the roasted flavors, while the citrus slices offer both aroma and a juicy pop of color. A swirl of the glossy pan juices makes everything look irresistible.
Side Dishes
Clementine Roast Chicken with Fennel and Honey pairs beautifully with simple sides that can soak up the irresistible juices. I love serving it alongside fluffy couscous, roasted potatoes, or even a lemony arugula salad. These sides complement the sweet-and-savory notes of the main dish without stealing the spotlight.
Creative Ways to Present
For a wow-worthy table, try arranging the carved chicken atop a vibrant platter of all the roasted fennel, onions, and clementines, then scatter extra fresh herbs and citrus zest over everything. If you’re making this for a holiday or family gathering, bring the whole roast chicken to the table on a wooden board—guaranteed to impress every guest.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers of your Clementine Roast Chicken with Fennel and Honey (though that’s never the case at my house), simply store them in an airtight container in the fridge for up to 3 days. Keep the roasted vegetables and pan juices together with the chicken so everything stays moist and flavorful.
Freezing
Cooled leftover chicken can be frozen for up to 2 months. I recommend portioning the meat and roasted veggies into freezer bags or containers for easy thawing and future meals. If possible, freeze some of the pan juices alongside to maintain tenderness when reheating.
Reheating
The best way to reheat Clementine Roast Chicken with Fennel and Honey is gently in a covered baking dish in a 325°F oven until hot, about 15–20 minutes. Add a splash of chicken broth to keep everything juicy. The microwave works in a pinch, but the oven preserves both texture and flavor.
FAQs
Can I use chicken pieces instead of a whole chicken?
Absolutely! Chicken thighs, drumsticks, or breast pieces work beautifully—just reduce your cooking time and check for doneness earlier, since pieces will roast faster than a whole bird.
What if I can’t find clementines?
You can substitute mandarins, tangerines, or even oranges. Just make sure to choose sweet, seedless citrus with tender skin to get that signature flavor in your Clementine Roast Chicken with Fennel and Honey.
How can I make this dish ahead for entertaining?
You can assemble and marinate the chicken with its honey and clementine mixture up to a day ahead. Simply keep it covered in the fridge, then roast it about 90 minutes before you’d like to serve. Marinating overnight makes the flavors even more pronounced and delicious!
Is this recipe gluten-free?
Yes, every ingredient in Clementine Roast Chicken with Fennel and Honey is naturally gluten-free, making it perfect for those with dietary restrictions or anyone seeking a wholesome meal.
How do I know when the chicken is done?
The best way is to use an instant-read thermometer to check for 165°F in the thickest part of the thigh or breast. Also, the juices should run clear, and the skin will be deep golden and crisp.
Final Thoughts
If there’s ever a perfect reason to gather around the table, it’s a big platter of Clementine Roast Chicken with Fennel and Honey. With every forkful, you’ll taste the harmony of sweet citrus, savory herbs, and succulent roast chicken. I hope you’ll try this recipe soon and let it bring a little Mediterranean sunshine to your kitchen!
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Clementine Roast Chicken with Fennel and Honey Recipe
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Clementine Roast Chicken with Fennel and Honey recipe is a delightful dish that combines the sweetness of clementines and honey with the savory flavors of roasted chicken, fennel, and aromatic herbs. Perfect for a special family dinner or a gathering with friends.
Ingredients
For the Chicken:
- 1 whole chicken (about 4 pounds)
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 4 clementines, quartered
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Roasting:
- 2 medium fennel bulbs, trimmed and sliced
- 1 large onion, sliced
- 6 garlic cloves, smashed
- 1/2 cup chicken broth
- Extra clementine wedges and fresh herbs for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the Chicken: Mix olive oil, honey, lemon juice, salt, and pepper. Rub the mixture all over the chicken, inside and out. Stuff the cavity with clementine, fennel, and herbs.
- Roast: Arrange fennel, onion, garlic, and clementines in a roasting pan. Place the chicken on top, pour chicken broth, and roast for 70-80 minutes, basting occasionally.
- Rest and Serve: Rest the chicken, then carve and serve with roasted vegetables and pan juices, garnished with clementine wedges and fresh herbs.
Notes
- Marinate the chicken overnight for extra flavor.
- If the chicken browns too quickly, cover with foil during cooking.
- Pairs well with roasted potatoes or couscous.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 chicken with vegetables
- Calories: 410
- Sugar: 8 g
- Sodium: 390 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg
