Think outside-the-box for your next dinner with this apricot honey mustard one-pan chicken recipe. With one pan and these 10 ingredients, you will be on your way to making a delicious new favourite.
Preheat oven to 400°F (200°C).
In a large bowl, whisk together oil, lemon zest and juice, salt, fennel seeds, mustard, honey, and thyme leaves.
Cut fennel bulbs into quarters and then cut each quarter lengthwise, into 3 wedges. Place on a large baking dish or rimmed baking tray.
Add tomatoes and chicken. Toss together with marinade until well combined. Arrange chicken so that it sits on top of fennel and tomatoes.
Roast until chicken is cooked through and vegetables have softened, about 45 to 55 minutes. Garnish with reserved fennel fronds and serve while warm.