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Preheat oven to 475 degrees (or if marinating, do this when you're ready to cook; see below).
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Put the arak, olive oil, orange juice, lemon juice, mustard, and brown sugar in a large mixing bowl. Add 2½ teaspoons salt, and plenty of freshly ground black pepper. Whisk well and set aside.
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Trim the fennel bulbs, discarding a few bitter outer layers. Cut each bulb in half lengthwise, then cut each half into 4 wedges. Cut the clementines, unpeeled, horizontally into quarter-inch slices.
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Add the cut fennel bulbs, clementines, chicken, thyme, and fennel seeds to the set-aside liquid. Stir well with your hands. If you have time, marinate in the fridge for a few hours or overnight. Don't worry if you don't have time.
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If you marinated, remove from fridge to let the chicken return to room temperature; meanwhile preheat the oven. Otherwise, the oven should be almost preheated by now.
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Transfer the chicken, skin side up, together with the marinade into a backing dish large enough to accommodate everything (ideally) on one layer. A lasagna pan works well.
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Roast in the oven 35-45 minutes until the chicken is colored and cooked through.
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Remove chicken, fennel, and clementines onto a serving plate. Pour the cooking liquid into a small saucepan and place over medium heat until sauce is reduced by one-third. Pour over the chicken, garnishing with some chopped parsley.