Baked Mustard Chicken with Clementines

with clementines

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[{"selector":"#anim-91f86fee-4ffc-422e-a610-206d27b235b6","keyframes":{"transform":["translate3d(0px, 100px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"direction":"normal","duration":1400,"easing":"cubic-bezier(0.77, 0, 0.175, 1)","fill":"both"}] [{"selector":"#anim-82bdb1c9-911a-4503-b26e-a0b51a52c10b","keyframes":{"opacity":[0,1]},"delay":700,"direction":"normal","duration":600,"easing":"linear","fill":"both"}] This Baked Mustard Chicken with Clementines recipe is inspired by the chef Ottolenghi, from one of my favorite recipes out of the famous 'Jerusalem: A Cookbook' Full Recipe

Ingredients

PREPARE Mix all the sauce ingredients together. Then place the chicken, onions, and fennel on a sheet pan and top with clementine slices. Go To Recipe

ADD SAUCE Pour the sauce over the chicken, veggies, and clementines and sprinkle with fresh thyme. Click For Recipe

Bake until the chicken is cooked through and the veggies are caramelized. Serve with rice or bread. Go To Recipe

Enjoy!

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Ingredients

Enjoy!

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