With the rack in the middle position, preheat the oven to 425 °F (220 °C).
Line a baking sheet with parchment paper or aluminum foil. On the sheet, toss the chicken, sausages, onions, garlic, curry powder and fennel with 2 tbsp (30 ml) of the oil. Bake for 25 minutes, stirring halfway through.
In a bowl, combine the zucchini, apricots and the remaining oil. Divide the zucchini mixture on the sheet. Continue cooking for 5 minutes or until the zucchini is tender. Season with salt and pepper.
Garnish with the cilantro and serve with lemon wedges.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.