Roasted Chicken with Pernod and Orange

Serves 2

¼ cup Pernod (or Ouzo)
¼ cup extra virgin olive oil (EVO)
¼ cup fresh orange juice
2 Tbsp Sabato Julie Le Clerc balsamic honey mustard
2 Tbsp brown sugar
2 fennel bulbs (approx. 400g)
2 chicken legs (drumsticks and thighs), skin on, bone in
1 large orange, sliced
2 Tbsp fresh thyme leaves
2 tsp fennel seeds, crushed
½ tsp salt
Freshly cracked black pepper
Fresh parsley and thyme to garnish

Prepare marinade by combining Pernod, EVO, juice, mustard, sugar, salt and pepper in a large bowl.

Trim the fennel bulbs and cut in half lengthways, then into wedges. Add this to the marinade along with chicken, thyme, orange slices and fennel seeds and stir to coat. Cover the bowl and refrigerate for a minimum of 2 hours to marinate.

Preheat oven to 200°C.

Heat your Ironclad Pan on the stovetop on a medium-high heat. Remove chicken pieces from marinade and place in the pan, skin side down. Cook until browned.

Turn chicken skin side up, and add marinade, fennel and orange slices to the pan. Transfer pan to the oven and cook for 25-30 minutes or until the chicken juices run clear.

Return pan to the stovetop over medium-high heat and simmer for 5 minutes, basting the chicken with the sauce.

Garnish with fresh parsley and thyme. Serve with roasted baby potatoes.

Recipe by Ironclad Pan Co.