CITRUS AND FENNEL CHICKEN BAKE - Dinner Recipe | BCLIQUOR

Ingredients

• ½ cup (125 ml) extra-virgin olive oil
• 1 Meyer lemon, zest and juice
• 1 orange, zest and juice
• 1 tbsp (15 ml) fennel seeds
• 4 tsp (20 ml) Dijon mustard
• 1 tbsp (15 ml) liquid honey
• 2 tsp (10 ml) fresh thyme leaves
• 2 medium fennel bulbs, trimmed and fronds reserved
• 8 skin-on, bone-in, chicken thighs
• 2 cups (500 ml) sugar snap peas