Orange Roasted Chicken Thighs

Orange juice mixed with fennel and roasted chicken makes for a fantastic one pan meal. This is easy to prep in advance and throw in the oven when you are ready to eat.

Recipe adapted from Food Network

Ingredients:

1 cup orange juice

1 orange sliced or 2 clementines in slices

3 tablespoons honey

3 tablespoons grainy mustard

2 tablespoons extra virgin olive oil

1 tablespoon brown sugar

8 chicken thighs (I prefer boneless and skinless)

1 cup baby carrots cut in half

1 bulb fennel sliced, fronds reserved

1 red onion sliced

1 pound fingerling potatoes halved

Directions:

1. Preheat oven to 500 degrees.
2. Mix marinade- orange juice, honey, mustard, brown sugar, and oil.
3. Spray a 9×13 glass baking sheet with olive oil spray.
4. Arrange vegetables and potatoes in the dish. Place chicken on top. Sprinkle fennel and orange slices over chicken. Pour marinade over chicken.
5. Bake for 35-40 minutes until chicken is golden brown.
6. Toss fennel fronds over dish before serving.