Roast Chicken with Clementine, Fennel and Tarragon

By / Photography By D. Lucas Landis | December 15, 2014


Wash and dry the chicken. Cover with the salt and leave uncovered in the refrigerator for 12–18 hours.

Remove from refrigerator 1 hour prior to roasting. Wash off the salt and pat the chicken dry with a towel. Preheat oven to 425°.

Place the vegetables and tarragon in the bottom of a roasting pan and place the chicken, breast-side up, in the pan. Pour the butter and alcohol over the chicken. Place the clementines in a single layer on top of the chicken. Place in the oven and roast for 20 minutes. Turn the heat down to 375° and continue roasting for another 45–50 minutes.

Remove from the oven and allow to sit for 10–15 minutes, then serve.


  • 1 (3½–4 pound) whole chicken
  • ¼ cup sea or kosher salt
  • 1 head fennel, thinly sliced
  • 1 carrot, thinly sliced
  • 1 parsnip, thinly sliced
  • 1 tablespoon fresh tarragon
  • 4 tablespoons butter, melted
  • 2 tablespoons Sambuca or grappa
  • 1 clementine, thinly sliced
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