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Clementine Roast Chicken with Fennel and Honey Recipe
Ben Carraoli

Clementine Roast Chicken with Fennel and Honey Recipe

I recently made this Clementine Roast Chicken with Fennel and Honey, and honestly, it felt like bringing a cozy French kitchen into my home. I loved how the citrusy aroma filled my oven while it roasted. The sweetness of honey paired beautifully with the slight bitterness of fennel.
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Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 chicken leg quarters 300–350g each – Skin-on is best for flavor and crispy texture
  • 1 tsp salt – Enhances the natural taste of chicken
  • 1 tsp freshly ground black pepper – Adds mild heat and depth
  • 1 large fennel bulb – Choose one that is firm and fresh for best flavor
  • ½ cup 118 ml dry white wine – Adds acidity and richness to the marinade
  • 2 garlic cloves crushed – Fresh garlic gives a stronger aroma than powdered
  • 2 tbsp extra virgin olive oil – Keeps everything moist and enhances roasting
  • 1 lemon half juiced, half sliced – Use organic since the peel is included
  • 6 clementines 2 juiced, 4 sliced – Adds natural sweetness and citrus brightness
  • 3 tbsp honey – Creates a sticky glaze and balances flavors
  • 1 tsp fennel seeds crushed – Enhances the fennel flavor with a warm touch
  • 1 tbsp butter – Helps create a golden rich finish
  • Extra salt and pepper – Adjust seasoning before roasting

Method
 

  1. Start by seasoning the chicken with salt and pepper in a large bowl or bag. Add fennel wedges, garlic, olive oil, white wine, lemon juice, and clementine juice. Mix everything well so the chicken is fully coated in flavor.
  2. Now add sliced lemons and clementines along with crushed fennel seeds and honey. Massage or stir gently to combine all ingredients evenly. Let this mixture marinate for at least 2 hours or overnight for deeper flavor.
  3. Preheat your oven to 180°C (350°F) and prepare a large baking tray. Arrange the marinated chicken along with fennel and citrus slices in one layer. Pour all the marinade juices over the top for maximum flavor.
  4. Place small pieces of butter on top of each chicken piece for richness. Drizzle extra honey over everything and lightly season again. This step ensures a glossy, caramelized finish during roasting.
  5. Bake for about 50–55 minutes until the chicken turns golden and fully cooked. During cooking, baste the chicken once or twice with pan juices. This keeps the meat moist and enhances the glaze.
  6. Once done, remove from the oven and let it rest briefly before serving. Arrange fennel and citrus slices around the chicken for presentation. Garnish with fennel fronds for a fresh, restaurant-style look.

Notes

  • I always keep the chicken skin on because it adds incredible flavor and crispiness
  • I prefer marinating overnight for deeper citrus infusion
  • I baste the chicken at least twice to keep it juicy
  • I use fresh fennel instead of pre-cut for better texture
  • I slightly caramelize the citrus slices for a richer taste