In a large mixing bowl or resealable plastic bag, whisk together chicken broth, olive oil, clementine and lemon juices, mustard, maple syrup and salt. Season with pepper, to taste.
Place chicken in the mixing bowl or bag. Toss gently until chicken is evenly coated with the sauce. Allow chicken to marinate in the refrigerator for 4-6 hours.
Preheat oven to 475 degrees. Place marinated chicken skin side up in a 9 x 12 x 2-inch baking dish. Reserve the marinade. Arrange fennel slices in between the chicken, layer clementine slices and thyme over the top. Pour the reserved marinade over the entire dish.
Bake chicken for 30-45 minutes until the skin is brown and crisp and the chicken juices run clear.
Allow chicken to rest for 10 minutes. Arrange everything in a serving platter and drizzle the pan juices over the top.