Roasted Chicken with Clementines and Arak - Rabbi Sharon Sobel

Ingredients

• 6½ tsp arak, ouzo or Pernod Sharon's comment: Do not use Sambouca - too sweet!
• 4 tbsp olive oil
• 3 tbsp fresh OJ Sharon's comment: I forgot to buy, so I squeezed the clementines and used clementine juice, worked just fine.
• 2 tbsp grainy mustard
• 3 tbsp brown sugar light or dark brown
• 2 bulbs fennel medium, cut off tops & fronds
• 1 large chicken divided into 8 pieces (important to have chicken with bone and skin)
• 4 clementines with skin on - washed and sliced horizontally into 4 slices each
• 1 tbsp thyme leaves
• 2½ tsp fennel seeds lightly crushed
• salt and freshly-ground pepper
• parsley for garnish