- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
Preheat oven to 400°F (200°C). In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Add chicken thighs, fennel, potatoes, carrots, onion, garlic and thyme; toss to coat evenly. Arrange in single layer on large foil-lined baking sheet.
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
- 2-3 carrots, cut in chunks
- 1 red onion, cut into wedges
- 12 cloves garlic
- 10 sprigs fresh thyme
- 2 tbsp (30 mL) fennel fronds
- 4 lemon wedges
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 658 % Daily Value *
- Total Fat: 48 g 73.19%
- Saturated Fat: 12 g 59.43%
- Trans Fat: 0 g %
- Cholesterol: 190 mg 63.33%
- Sodium: 765 mg 31.86%
- Calcium: 28 mg 2.81%
- Potassium: 125 mg 3.58%
- Magnesium: 0 mg 0%
- Iron: 3 mg 15.14%
- Zinc: 0 mg 0%
- Total Carbohydrate: 15 g %
- Dietary Fiber: 2 g 8.07%
- Sugar: 11 g
- Protein: 39 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 14.4%
- Vitamin C 74.54%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat7
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat5
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total6 oz-eq