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.
1/4 cup (60 mL) grapeseed oil
1 orange, zested and juiced
1/2 tsp (2 mL) salt
1 Tbsp (15 mL) fennel seeds
1 1/2 Tbsp (22 mL) Dijon mustard
2 Tbsp (30 mL) honey
1 tsp (5 mL) chopped fresh rosemary leaves
1 medium fennel bulb, trimmed and fronds reserved
2 cups (500 mL) Brussels sprouts, trimmed and cut in half if large
6 chicken thighs, skin on, bone in
1 cup (250 mL) fresh or frozen cranberries
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.