1/2cupof araksubstitute Pernod or ouzo, I used Pernod**
1/4cupfreshly squeezed orange juice
1/4cupfreshly squeezed lemon juice
4Tbsplight brown sugar
2medium fennel bulbs trimmedhalved lengthwise, and then cut each half into 4 wedges
1large chickencut into eight pieces
4clementines cut horizontally into 1/4" slicesleave the peel on
several fresh sprigs of thymeleaves removed
2 1/2tspfennel seedslightly crushed (I use a rolling pin)
salt & freshly ground pepper
flat leaf parsley to garnish
Set oven to 475F
Mix the first 6 ingredients together in a bowl to make the sauce, and set aside.
In a very large baking dish or baking sheet arrange the chicken, skin side up, fennel and clementines. Everything should be more or less in one layer so the chicken will brown nicely.
Sprinkle everything with salt and fresh cracked pepper. Add the fennel seeds and the thyme. Pour half of the sauce over all.
Put the pan into the hot oven. The high temperature is important, make sure you are at 475F. Let the chicken roast for about 35-45 minutes until everything is browned. Rotate the pan halfway through if your oven heats unevenly.
Meanwhile take the other half of the sauce and put it in a small saucepan. Bring to a boil and reduce it a bit. Pour this over the chicken about 10 minutes before it is finished cooking.
Serve the chicken garnished with some fresh parsley, or more fresh thyme.