Equipment Needed: blender, baking sheet, parchment paper & oven

Instructions

  1. In a blender, combine all marinade/dressing ingredients and blend until smooth.
  2. Place the chicken thighs in a covered bowl and coat with half the marinade. Save the remaining half for dressing. Marinate for 30 minutes to 2 hours.
  3. Preheat the oven to 375°F.
  4. Prepare the vegetables. Save the fennel fronds for topping. Place the diced potatoes and sliced fennel on a parchment‑lined baking sheet. Coat the vegetables with the 1 tbsp olive oil and 1/2 tsp salt and mix well.
  5. Place the marinated chicken on top of the potatoes and fennel. Bake for 40 minutes.
  6. Remove from the oven. Add the asparagus to the baking sheet and cook for an additional 10 minutes. If the asparagus stalks are thick, add them 5 minutes earlier.
  7. Add the peas to the baking sheet. Increase the oven to broil and broil for 3–7 minutes, until the chicken skin browns and the peas are warmed. Watch carefully.
  8. Remove from the oven and let cool slightly.
  9. Serve the chicken and vegetables over a bed of arugula. Drizzle with the remaining dressing and top with fennel fronds. Enjoy!