Roasted Chicken with Clementines

arak (substitute Pernod or ouzo, I used Pernod)**

olive oil

freshly squeezed orange juice

freshly squeezed lemon juice

grainy mustard

light brown sugar

medium fennel bulbs trimmed, halved lengthwise, and then cut each half into 4 wedges

large chicken, cut into eight pieces

clementines cut horizontally into 1/4" slices (leave the peel on)

several fresh sprigs of thyme, leaves removed

fennel seeds, lightly crushed (I use a rolling pin)

salt & freshly ground pepper

flat leaf parsley to garnish