Ingredients

• ½ cup (125 ml) extra-virgin olive oil (Vancouver Olive Oil Co.)
• 1 Meyer lemon, zest and juice (any produce vendor)
• 1 tsp (5 ml) Himalayan pink salt (The Grainry)
• 1 tbsp (15 ml) fennel seeds (The Grainry)
• 2 tbsp (30 ml) Apricot Honey Mustard (The Stock Market)
• 1 tbsp (15 ml) liquid honey (Chilliwack River Valley Natural Honey)
• 2 tsp (10 ml) fresh thyme leaves (any produce vendor)
• 2 medium fennel bulbs, trimmed and fronds reserved (any produce vendor)
• 8 skin-on, bone-in chicken thighs (Jackson’s Poultry Co.)
• 1 cup (250 ml) heirloom cherry tomatoes (any produce vendor)

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together oil, lemon zest and juice, salt, fennel seeds, mustard, honey, and thyme leaves.
3. Cut fennel bulbs into quarters and then cut each quarter lengthwise, into 3 wedges. Place on a large baking dish or rimmed baking tray.
4. Add tomatoes and chicken. Toss together with marinade until well combined. Arrange chicken so that it sits on top of fennel and tomatoes.
5. Roast until chicken is cooked through and vegetables have softened, about 45 to 55 minutes. Garnish with reserved fennel fronds and serve while warm.