Citrus chicken with fennel

Combining poultry and citrus can create a flavorful and cozy winter dish, mainly when cooked on a single sheet pan. Adding fennel with an anise-like flavor and sweet honey to the mix allows you to create a sophisticated dinner that is both easy to prepare and delightful to eat. Whether you cook for yourself or host guests, this dish will impress. Let's go! 

Ingredients (serves 4-5 people):

3 lbs of mixed chicken thighs and drumsticks, skin on 
1 bulb of fennel, cut lengthwise into 1-inch pieces, plus a few green fronds for decoration 
5 garlic cloves, peeled and crushed
3 tbsp of olive oil 
Juice of a whole lemon 
Juice of 4 clementines, plus 4 whole, cut into ½-inch rounds 
3 tbsp of honey
1 tsp fennel seeds
2 tsp salt
1 tsp fresh ground black pepper

How-to: 

1. In a large bowl or a ziplock bag, combine lemon and clementine juice. Mix well with olive oil, honey, salt, and pepper. Crush garlic cloves and fennel seeds together using a mortar and pestle, and add them to your marinade. Add chicken and fennel slices, massage them with divine-smelling liquid, and marinate all this goodness for at least an hour. Take it out of the fridge and let it sit at room temperature for about 30 minutes before cooking. 

2. Preheat your oven to 370F. Grab a large sheet pan and cover it with foil. Drizzle olive oil on the bottom, and assemble your chicken and fennel pieces. Pour the remaining marinade all over the chicken and top with clementine slices. You can drizzle everything with more honey, olive oil, and salt flakes. 

3. Roast for about an hour, occasionally brushing with its juices. Once ready, assemble on a plate and serve with green fennel fronds. Yuuuuum!