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Food

Cranberry and Fennel Chicken Bake

Serves 6

Written by
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.

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:

  • calories 267
  • protein 12g
  • fat 18g
    • saturated fat 3g
    • trans fat 0g
  • carbohydrates 15g
    • sugars 8g
    • fibre 4g
  • sodium 349mg

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