Cranberry and Fennel Chicken Bake

Ingredients

• 1/4 cup grapeseed oil
• 1 orange, zested and juiced
• 1/2 tsp salt
• 1 Tbsp fennel seeds
• 1 1/2 Tbsp Dijon mustard, gluten free if desired
• 2 Tbsp honey
• 1 tsp chopped fresh rosemary leaves or 1/2 tsp dried rosemary
• 1 medium fennel bulb, trimmed and fronds reserved
• 2 cups Brussels sprouts, trimmed and cut in half if large
• 6 chicken thighs, skin on, bone in
• 1 cup fresh or frozen cranberries