Sheet Pan Chicken with Roasted Fennel & Carrots

Ingredients:

For the chicken:

· 2 pounds chicken thighs, bone-in

· 2 tablespoons oil

· 2-3 tablespoons ras el hanout

· 2 fennel bulbs, sliced and fronds reserved

· 6 – 8 tri-colored carrots, halved

· 4 cloves garlic, smashed

· 5 sprigs thyme, loosely broken up

· Additional oil, to toss

· Salt & Pepper to taste

For the fennel frond salad:

· Fennel fronds, reserved from above and lightly chopped

· 1 orange, supreme, chop and reserve juice

· ¼ cup hazelnuts, toasted

· 2 tablespoons dried cherries

· 2 teaspoons thyme, chopped

· 1-2 teaspoons whole grain mustard

· 1 tablespoons olive oil

· Salt & Pepper to taste

Method:

1. Preheat oven to 425 degrees.

2. Season and rub chicken thighs with ras el hanout, salt and pepper. In a large skillet or saute pan over medium-high heat, sear chicken in batches on both sides, being careful not to crowd the pan. Remove and set aside.

3. In a large bowl, toss carrots, fennel and garlic with olive oil, salt and pepper. Scatter in a single layer on the sheet pan. Gently break up thyme and lay over the veggies.

4. Lay the chicken in a single layer on top of the veggies.

5. Roast for 30-35 minutes or until chicken is cooked through.

6. While chicken is roasting, make salad by combining fennel, chopped orange, hazelnuts and cherries in a bowl. In a smaller bowl, whisk together orange juice, oil, mustard, thyme, salt & pepper. Gently toss with salad.

7. If there are pan juices, remove chicken and veggies to a platter. Place juices in a skillet over high heat and reduce until thickened. Drizzle over platter. Top with salad and enjoy!