Sheet Pan Roast Chicken Thighs with Fennel and Potatoes - Chicken Farmers

Ingredients

• 1/4 cup (60 mL) olive oil
• 1 tsp (5 mL) grated lemon zest
• 1/4 cup (60 mL) lemon juice
• 1 tbsp (15 mL) honey
• 1/4 tsp (1.25 mL) each salt and pepper
• 8 chicken thighs (2 lb/900 g)
• 1 fennel bulb, cut into wedges
• 4 red potatoes, cut into wedges
• 1 red onion, cut into wedges
• 12 cloves garlic
• 10 sprigs fresh thyme
• 2 tbsp (30 mL) fennel fronds
• 4 lemon wedges