1tspchopped fresh rosemary leaves or 1/2 tsp dried rosemary
1medium fennel bulb, trimmed and fronds reserved
2cupsBrussels sprouts, trimmed and cut in half if large
6chicken thighs, skin on, bone in
1cupfresh 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 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.
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