This Cranberry and Fennel Chicken Bake is the ultimate one-pan weeknight chicken dinner. Leaving the skin on the chicken thighs while cooking ensures your efforts are rewarded with succulent chicken. To round out the meal, try serving it with steamed greens and some quinoa or, if you’re feeling indulgent, some soft cooked polenta.
Cranberry and Fennel Chicken Bake
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Ingredients
- 1/4 cup grapeseed oil
- 1 orange, zested and juiced
- 1/2 tsp salt
- 1 Tbsp fennel seeds
- 1 1/2 Tbsp Dijon mustard, gluten free if desired
- 2 Tbsp honey
- 1 tsp chopped fresh rosemary leaves or 1/2 tsp dried rosemary
- 1 medium fennel bulb, trimmed and fronds reserved
- 2 cups Brussels sprouts, trimmed and cut in half if large
- 6 chicken thighs, skin on, bone in
- 1 cup fresh or frozen cranberries
Instructions
- 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 inch 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.
- 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.
Recipe Notes
Per serving: 267 calories; 12 g protein; 18 g total fat (3 g sat. fat); 15 g total carbohydrates (8 g sugars, 4 g fiber); 349 mg sodium
