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

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, onion, garlic and thyme;  toss to coat evenly. Arrange in single layer on large foil-lined baking sheet.   Bake, turning vegetables halfway, for 35 to 40 minutes or until vegetables are te