Here is a Yotam Ottolenghi recipe from Jerusalem for chicken with tangerines and fennel that I recently used as inspiration. I didn’t have arak (or ouzo or pernod), so I used a dry vermouth. I also didn’t put orange juice in the marinade and then slice tangerines for the roasting pan... but rather I cut tangerines (and perhaps a blood orange and a lemon) in half, squeezed the juice over the chicken, and then threw the remaining orange, peel and all into the roasting pan. I also added a bunch of green garlic, shallot and onion odds and ends that had accumulated in my vegetable drawer… His recipe doesn’t call for any alliums, but I can’t roast chicken without cleaning out my vegetable drawer a bit.

https://ottolenghi.co.uk/recipes/roasted-chicken-with-clementines-arak