Description
This Clementine Roast Chicken with Fennel and Honey is a succulent Mediterranean-inspired main course featuring a whole roasted chicken infused with fresh clementines, aromatic fennel, and a sweet honey and herb glaze. The combination of citrus and herbs creates a beautifully balanced flavor with tender meat and crispy skin, perfect for an elegant yet easy family dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (4 to 4.5 pounds)
- 2 teaspoons salt
- 1 teaspoon black pepper
Glaze and Flavorings
- 3 tablespoons olive oil
- 3 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
Vegetables and Fruit
- 2 medium fennel bulbs, sliced
- 4 clementines, quartered
- ½ cup clementine juice
Cooking Liquids
- ½ cup dry white wine or chicken broth
Instructions
- Preheat the oven: Set your oven to 425°F (220°C), ensuring it reaches the temperature before placing the chicken inside.
- Season the chicken: Pat the chicken dry thoroughly with paper towels. Season generously inside and out with salt and black pepper to enhance the natural flavors.
- Prepare the honey herb mixture: In a small bowl, combine olive oil, honey, minced garlic, chopped thyme, and rosemary. Mix well to create a fragrant glaze.
- Apply glaze to chicken: Rub half of the honey herb mixture all over the chicken, coating it evenly to ensure flavor penetration during roasting.
- Prepare the roasting pan: Arrange the sliced fennel and quartered clementines in a large roasting pan to create a flavorful bed for the chicken.
- Place chicken and add liquids: Set the glazed chicken on top of the fennel and clementines. Pour the clementine juice and white wine or chicken broth around the chicken in the pan to keep the environment moist and flavorful.
- Brush remaining glaze: Brush the remaining honey herb mixture over the top of the chicken for an added layer of sweetness and aroma.
- Roast the chicken: Roast for 1 hour to 1 hour 15 minutes, occasionally basting once or twice with the pan juices to keep the chicken moist. Monitor the skin to prevent over-browning; if it gets too dark, cover loosely with foil.
- Check doneness: Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, ensuring the chicken is safely cooked.
- Rest the chicken: Remove the chicken from the oven and let it rest for 10 minutes. This allows juices to redistribute for tender, juicy meat.
- Serve: Carve the chicken and spoon the roasted fennel and clementines over the top. Drizzle the pan juices on everything for extra flavor and moisture.
Notes
- For a more intense citrus flavor, add an extra clementine and squeeze its juice over the chicken before roasting.
- This dish pairs excellently with couscous or roasted potatoes for a complete meal.
- If skin browns too quickly, cover the chicken loosely with foil to prevent burning while it finishes cooking.
