Preparation 1. In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Turn several times to coat. If time allows marinate chicken for several hours or preferably overnight.2. Preheat oven to 425 degrees. Tranfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin side up. Roast until chicken is browned and cooked through, 35-45 minutes. Remove from the oven.3. Lift chicken, fennel and clementines on a serving plate. Cover and keep warm.4. Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup. You can degrease by using a spoon to remove some of the fat from top of the sauce.5. Pour heated sauce over chicken. Garnish with parsley and serve.