This Clementine Roast Chicken with Fennel and Honey is a lovely Winter dish that is light and zesty, but very comforting as well. This is a simple sheet-pan dinner recipe that comes together effortlessly and makes the best of two seasonal ingredients – citrus and fennel – paired with succulent roasted chicken leg quarters. A winning trio all the way.
The perfect marriage of Citrus and Fennel, inspired by two Classic-French Recipes.
The inspiration from this Clementine Roast Chicken dish came at the cross-point between two Classic-French recipes. First, Duck a l’Orange – a much-celebrated recipe that features a golden, sticky-sweet, roasted duck in a rich orange sauce. And then, the Fennel Orange salad – a Winter favorite of mine that is bright, bittery and simple.
I wanted to recreate all the cozy yet bright feelings of these two recipes, but in one simple dish.
The use of seasonal clementines and lemons bring tons of pep and fragrant juices, the fennel brings bitterness, the golden-skinned roast chicken leg quarters brings that staple coziness – all binded together with sticky sweet honey, a touch of white wine and aromatics .
It’s bright, comforting, and healthy-ish too!
I love that this Clementine Roast Chicken recipe cooks in the oven and requires only one sheet pan – no fuss, no extra steps. Yet it holds complex flavors and is a great way to use seasonal ingredients in the Winter. Read my cooking notes below, and you’ll be all set for success.
Cooking notes:
- Leaving the skin on the chicken is essential to this recipe as it will contribute greatly to building flavors in this dish. You can choose to remove the skin later on – in your plate, once the dish is served.
- Instead of chicken quarter legs, you can substitute withskin-on chicken legs or chicken thighs. In this case, the cooking time may need to be slightly shorter (about 45 minutes).
- I highly recommend opting for organic citrus fruits, since we’re using sliced lemons and clementines with the skin on.
- Choose a big chubby fennel bulb that is slightly tender to touch, with white ends and bright green tiny fronds.
- This recipe requires marinating the chicken for at least 2 hours, so plan your schedule accordingly.
- After developing this recipe and thoroughly enjoying it, I did some research on Clementine-themed chicken recipes on the net and stumbled onto this Ottolenghi recipe, which happen to be similar to this one (great minds think alike!); so I thought it would be worth mentioning it. A few differences include Ottolenghi using grainy mustard and Arak – a Levantine anise spirit – instead of white wine, which I am sure lends incredible flavors as well. As a substitute to white wine or Arak, you could also opt for a French Pastis, such as Pernod.
This recipes fits a half-sheet pan, which measures 18-by-13 inches. This is likely the sheet pan you use everyday, to make cookies or other sheet-pan dinners.
I hope you’ll love Clementine Roast Chicken with Fennel and Honey as much as I do! This is a simple yet impressive recipe that is perfect for Winter and that will feed 4 people. Serve it with white rice, couscous or other types of grains (quinoa, barley, etc.) or even orzo pasta.
You may also like:
- Bacon Wrapped Chicken Breasts in Grape Sauce
- Simple Chicken Marengo with Mushrooms
- Cod Provençal with Tomatoes, Capers and Olives
- Slow-Cooker Beef Bourguignon
Did you make this recipe?
Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench
Did you make this recipe?
I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench and hashtag it #pardonyourfrench. Bon Appetit!
9 comments
Love your recipes! Is your book available on Nook? Can i use skin on, bone on chicken breats for this recipe?
Hi Ginny, yes you can absolutely use bone-in chicken breasts. Because breasts are plumper than legs, you may need to cook them a little extra time. And yes my book is also available on Nook 🙂 https://www.barnesandnoble.com/w/rustic-french-cooking-made-easy-audrey-le-goff/1130016045;jsessionid=9C085AE55089EEECF312732852E04F34.prodny_store01-atgap03?ean=9781624148644
[…] Clementine Roast Chicken with Fennel and Honey by Pardon Your French […]
This dish was wonderful. I did sub for chicken breasts instead. The balance of flavor was perfect. This will be a new staple in our home.
Lovely to hear, Tabitha. So glad it was enjoyed and thanks for letting me know!
Made the Chicken with Clementines. It was delicious 😋. Also was happy to use up a lot clementines. Due to health issues I can’t eat oranges so this is definitely a keeper. The prep time was a little lengthy but did marinate overnight. Served with Israeli Couscous that I cooked in chicken broth.
Joan, I am so happy to hear you enjoyed the recipe and got to use up an abundance of clementines. Serving this with couscous is absolutely what my husband would do, he’s on a huge kick right now. I would love it as well, a great choice!
Could you include photos on how to cut the fennel? I can’t find any tutorials online that cut them the way you have here.
Hello, Carolyn. I’ll have to get my hands on some fennel to do so, I’ll try my best.
That being said, I hope this can help you.. Using a large, sharp knife, cut the fennel in half lengthwise (from top to bottom). Lay the halves on your cutting board so that the flat-sided middle is on the board. This ensures the fennel is secure and won’t move when you cut. Then cut each of those halves into quarters, again, from top to bottom (4 pieces), so you get 8 wedges total for the whole bulb.
Good luck!