Roasted Chicken with Clementine and Arak

Bitterness seems to be our fate this week. At least this time, it was only slightly bitter.

The chicken was very nice and smelled heavenly, but the sauce was bitter; we think it was due to the clementines. Which is a pity; there seems to be little you could do about this, at least little we would know. The clementines themselves were kind of standard supermarket fare, not sweet, not bitter, rather dry.

It also has a strong anisy flavour, both from the fennel and the arak/ouzo. We substituted the latter with cognac (my husband: 'because it rhymes with arak!'), and so there was some anise, but not too much either (I don't like anise - if you do, then disregard this comment).