Description
This Clementine Roast Chicken with Fennel and Honey is an incredible and ultimate recipe that combines the bright citrus flavors of clementines with aromatic fennel and sweet honey, roasted to perfection. The chicken is seasoned with smoked paprika, coriander, and fresh thyme, creating a savory and fragrant dish perfect for a Mediterranean-inspired main course. Tender and juicy, roasted alongside vegetables and bathed in a citrus-honey sauce, this recipe is sure to impress at any dinner table.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4 pounds)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
Vegetables and Flavorings
- 1 large fennel bulb (trimmed and sliced)
- 4 clementines (2 sliced, 2 juiced)
- 1 small red onion (sliced)
- 3 garlic cloves (crushed)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 tablespoons honey
- 1/4 cup chicken broth or white wine
- Optional: chopped parsley for garnish
Instructions
- Preheat and prepare chicken: Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels to ensure crispy skin during roasting. Rub the chicken evenly with kosher salt, black pepper, olive oil, smoked paprika, and ground coriander to infuse bold flavors.
- Prepare roasting pan: Arrange the sliced fennel, clementine slices, red onion, and crushed garlic cloves evenly in the bottom of a roasting pan to create a flavorful bed for the chicken and to absorb delicious pan juices.
- Position the chicken: Place the seasoned whole chicken on top of the bed of vegetables in the roasting pan, ensuring the breast side is up for even roasting.
- Make the citrus-honey sauce: In a small bowl, whisk together the juice of 2 clementines, honey, and fresh thyme leaves. Pour this mixture over the chicken to coat it with bright, sweet, and herby flavors.
- Add liquid to pan: Pour the chicken broth or white wine into the roasting pan around the chicken to keep the environment moist and create flavorful pan juices while roasting.
- Roast the chicken: Place the pan uncovered in the preheated oven. Roast for 1 hour to 1 hour 15 minutes, basting the chicken once or twice by spooning pan juices over it to maintain moisture and enhance flavor. The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Rest and serve: Remove the chicken from the oven and let it rest for 10 minutes before carving. This resting period allows the juices to redistribute, ensuring a moist bite. Serve the carved chicken alongside the roasted fennel and spoon the pan juices over the top. Garnish with chopped parsley if desired.
Notes
- For a richer citrus flavor, substitute clementines with Cara Cara or blood oranges.
- Consider spatchcocking the chicken to reduce cooking time and ensure even roasting.
