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servings:

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.

• 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

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