Orange Carrot fennel chicken sheet pan meal – Sunrise Poultry

Name: 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; Fennel fronds or fresh thyme sprigs

sargentfarms.ca

Your family will think you spent all day on this meal, when it actually took less time than watching a movie – which you could do since most of that time is for marinating and cooking. Conveniently...

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Baking sheet
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Cutting board
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Measuring cup
Measuring spoon
Plastic wrap
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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
Fennel fronds or fresh thyme sprigs