Spring Roasted Chicken With Fennel And Blood Oranges

• 3 split chicken breast, bone in, skin on, cut in half
• 3 chicken thighs, skin on, bone in
• Kosher Salt
• Fresh ground black pepper
• 2 Medium fennel bulbs, quartered and cored
• 1 Unpeeled blood orange,cut length wise, quartered and thinly sliced
• 1/2 cup Pernod
• 1/2 cup Freshly squeezed navel or valencia orange juice
• 1/4 cup Freshly squeezed lemon juice
• Zest of one orange, finely chopped
• Zest of one lemon, finely chopped
• 1 tablespoon Honey
• 1 tablespoon Fresh thyme leaves
• 2 tablespoons Whole grain mustard

1. Season the chicken generously on all sides with the Kosher salt and freshly ground black pepper. Arrange the seasoned chicken pieces, along with the fennel and the blood oranges, skin side down, in a roasting pan just large enough to fit these ingredients and the marinade. Tuck some of the orange and fennel underneath each piece of chicken.
2. In a medium mixing bowl, whisk together the remaining ingredients until well blended and emulsified. Pour the marinade over the chicken, fennel and oranges in the roasting pan. Cover with plastic and refrigerate for at lease 6 hours and up to overnight.
3. Turn the chicken skin side up half way through the marinating time.
4. Preheat the oven to 425 degrees.
5. Place the roasting pan in the oven and roast the chicken, fennel and oranges in the marinade until the chicken is browned and cooked through, approximately 35-45 minutes. If the chicken is done, but not browned turn the oven to broil and broil just until the chicken is brown. Alternatively, if you have a convection setting, turn the oven to convection during the last few minutes to brown the chicken.
6. Serve the chicken with the fennel and orange pieces and generously spoon the cooking sauce over. Serve with pearled couscous to soak up more of the delicious sauce.

chicken, chicken, kosher salt, fresh ground black pepper, fennel bulbs, blood orange, pernod, freshly squeezed navel, freshly squeezed lemon juice, orange, lemon, honey, thyme, grain mustard

Taken from food52.com/recipes/21301-spring-roasted-chicken-with-fennel-and-blood-oranges (may not work)