Cranberry and Fennel Chicken Bake - alive magazine

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