This is the ultimate all-in-one-pan weeknight chicken dinner. Leaving chicken skin on the thighs while cooking ensures your efforts are rewarded with succulent chicken. To round out the meal, try serving it with some quinoa or, if feeling indulgent, some soft cooked polenta.
In large bowl, whisk together oil, orange zest and juice, salt, fennel seeds, mustard, honey, and rosemary.
Cut fennel bulbs into quarters and then cut each quarter lengthwise into 3 wedges. Place in large bowl with marinade along with Brussels sprouts, chicken, and cranberries. Toss together well. Tip into 9 x 13 in (23 x 33 cm) baking dish or small rimmed baking tray. Arrange chicken so it sits on top of vegetables and allow to marinate while oven preheats.
Preheat oven to 400 F (200 C).
Roast until chicken is cooked through and skin is deep golden brown and crispy, about 45 to 50 minutes. Garnish with reserved fennel fronds and serve while warm.
Tip: not a fan of fennel? Try substituting with some carrots, kohlrabi, butternut squash, or turnips.
In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavour usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavour return. By baking the stuffing in a shallow dish, the bottom stays wonderfully soft and moist while the top becomes addictively crunchy, as opposed to an in-bird stuffing that ends up monotonously mushy. Sweet and not-too-salty For a more exotic flavour, skip garlic and add small pieces of dark chocolate. To keep sodium levels down, be careful that you don’t add too much salt. If your bread already contains a decent amount of sodium, you might not need to add extra, but taste stuffing before baking to make sure it won’t be bland. And err on the side of under-seasoned if you plan to eat it with a salty gravy or sauce.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.