4 tangerines, unpeeled and thinly sliced into rounds
6 sprigs of thyme
2 onions, peeled and cut into wedges
1 fennel bulb, cut into wedges
2 1/2 tsp fennel seed
Preheat the oven to 475ºF. In a mixing bowl, whisk together the Pernod, olive oil, orange and lemon juices, mustard, brown sugar, and sea salt. Season with black pepper, to taste.
Place the chicken skin side up in a large roasting pan. Season with sea salt and black pepper. Then, add the tangerine slices, thyme sprigs, onion and fennel wedges, and the fennel seeds into the pan. Pour the sauce over the top of the chicken and gently toss everything together with your hands.
Roast the chicken at 475º for 45 minutes. Turn the heat down to 400º and cook for another 10 minutes. Remove the roasting pan from the oven. Transfer the chicken, tangerines, onion, and fennel pieces with juices to a serving platter. Let rest 5 to 10 minutes before serving.