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Jerusalem's Roast Chicken With Clementines

Ingredients

• 6½ tablespoons Arak (or Ouzo or Pernod)
• ¼ cup olive oil
• 3 tablespoons freshly squeezed orange (or clementine) juice
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons grainy mustard
• 3 tablespoons light brown sugar or honey
• 2 teaspoons kosher salt
• freshly ground pepper
• 8 bone-in, skin-on chicken pieces (a mix of thighs and drumsticks is nice)
• 4 clementines, unpeeled, sliced thin
• a few sprigs of thyme
• 2 to 3 medium onions (or fennel bulbs) cut lengthwise and then into quarters
• 2½ teaspoons fennel seeds, lightly crushed (optional — I omitted; if you are unsure, maybe just use 1 teaspoon — 2.5 seems like a lot)

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