banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Cranberry and Fennel Chicken Bake

Serves 6

    Share

    Cranberry and Fennel Chicken Bake

    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.

    Advertisement

    Cranberry and Fennel Chicken Bake

    Ingredients

    • 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

    Nutrition

    Per serving:

    • calories267
    • protein12g
    • fat18g
      • saturated fat3g
      • trans fat0g
    • carbohydrates15g
      • sugars8g
      • fibre4g
    • sodium349mg

    Directions

    01

    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.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.