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Clementine Roast Chicken with Fennel and Honey Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Clementine Roast Chicken with Fennel and Honey is a flavorful and aromatic dish featuring juicy roasted chicken infused with the sweetness of honey and bright citrusy notes from fresh clementines. Paired with caramelized fennel and onions, this recipe offers a perfect balance of savory and sweet, making it an impressive yet easy-to-make meal for any occasion.

Ingredients

Scale

Chicken

  • 1 whole chicken (about 4-5 lbs)

Marinade

  • 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

Garnish

  • Fresh parsley, for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables evenly.
  2. Prepare the Chicken: Rinse the whole chicken under cold water and thoroughly pat it dry with paper towels to ensure the skin will crisp nicely during roasting.
  3. Make the Marinade: In a small bowl, whisk together honey, olive oil, minced garlic, fresh thyme leaves, salt, and pepper. Adjust the seasoning according to your taste preferences.
  4. Marinate the Chicken: Place the chicken in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring it is completely coated. For the best flavor, refrigerate and marinate for at least 30 minutes or up to 2 hours.
  5. Prepare the Vegetables and Clementines: Toss the quartered fennel, onions, and halved clementines with a drizzle of olive oil, salt, and pepper. Spread evenly in a large roasting pan.
  6. Place the Chicken: After marinating, position the chicken breast side up on top of the fennel, onion, and clementines in the roasting pan.
  7. Roast: Place the roasting pan in the preheated oven and roast the chicken for approximately 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear when pierced.
  8. Baste (Optional): For added moisture and flavor, baste the chicken every 20 minutes with the pan drippings while roasting.
  9. Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes. This step allows the juices to redistribute throughout the meat for better tenderness and juiciness.
  10. Serve: Carve the chicken and serve alongside the roasted fennel, onions, and clementines. Garnish with fresh parsley if desired for a vibrant touch.

Notes

  • Marinating the chicken for longer enhances the flavor but avoid exceeding 2 hours to prevent the honey from overpowering.
  • If you don’t have fresh thyme, use dried thyme but reduce the quantity to 1 teaspoon.
  • Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
  • Basting is optional but helps keep the chicken moist and adds rich flavor.
  • Letting the chicken rest after roasting is essential to maintain juiciness when carving.

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Find it online: https://comfortkitcheneats.com/clementine-roast-chicken-with-fennel-and-honey-recipe/