Preheat oven to 325 F.

In a large roasting pan arrange chicken in single layer and season with salt, pepper and fennel seed. Add olives and clementines to the roasted pan, arranged around and under chicken.

Pour olive oil first over chicken, coating completely, and then drizzle remaining oil and olive brine over olives and clementines.

Place pan on center oven rack and roast for two hours total. After the first hour, add dates to to the roasting pan.

Serve topped with chopped almonds and chives.