As you know, I'm obsessed with Yotam Ottolenghi's Jerusalem cookbook. My latest find is the Roasted Chicken with Tangerines and Arak. Don't worry, I didn't know what arak was either, but I used Pernod Ricard as my substitute. 

This chicken is so flavorful and fragrant. The fennel and citric infuses an aromatic layer and seals in the juicy goodness of the meat. This is one for the books. 

I paired the chicken with Ottolenghi's sweet potatoes, couscous, and roasted asparagus. 

You can find a rendition of the roasted chicken here.