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
Scale
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
