Orange Carrot fennel chicken sheet pan meal – Sunrise Poultry

Ingredients

• ¼ cup (60 ml) olive oil
• ¼ cup (60 ml) orange juice, preferably freshly squeezed
• 2 tbsp (30 ml) apple cider vinegar
• 2 tbsp (30 ml) honey
• 4 tsp (4 pcs) garlic cloves, finely minced
• 1 tbsp (6 g) orange zest
• 1 tbsp (2 g) fresh thyme leaves, roughly chopped
• 1½ tsp (9 g) salt
• 1 tsp (1 g) dried dill
• ½ tsp (2 g) chili flakes
• ½ tsp (1 g) smoked paprika
• ½ tsp (1 g) cayenne pepper
• ¼ tsp (1 g) black pepper, preferably freshly ground
• 8 pcs (1200 g) Sargent Farms Chicken Bone-In Thighs
• 3 medium fennel bulbs, trimmed (bottom and any stalks), cut into sixths, keeping the core intact
• 2 large carrots, peeled and sliced diagonally
• 1 large orange, washed and cut into ¼ inch wheels, and then into half-moons
• 1 medium red onion, trimmed and peeled; slice lengthwise in half from root to tip, and then into wedges
• ½ cup (80 g) green olives, pitted and halved