2 pounds bone-in, skin-on chicken thighs (4 to 6)
2 small fennel bulbs (1 to 1 1/4 pounds total)
4 large cloves garlic
1 Meyer or regular lemon
2 tablespoon olive oil
2 tablespoons dry white wine
1 teaspoon kosher salt
Freshly ground black pepper
Cooked rice or bread, for serving (optional)
Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a large bowl; set aside.
Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Cut each bulb in quarters through the root. Cut each quarter into 1-inch-thick slices. Add to the bowl with the chicken. Mince about 1 tablespoon of fennel fronds and add to the bowl.
Mince the garlic and add to the bowl. Finely grate the zest of the lemon into the bowl. Juice the lemon and add the juice to the bowl. Add the oil and white wine, season with the salt and a generous amount of black pepper, and toss to combine.
Transfer the chicken mixture onto a large baking sheet. Arrange the fennel around the outside and place the chicken pieces closely together in the center. Pour any remaining juices from the bowl over the chicken.
Roast until the chicken reaches an internal temperature of about 160°F and the fennel is tender and beginning to brown around the edges, about 30 minutes. Take the pan out of the oven and cover with aluminum foil. Let it rest for about 5 to 10 minutes before serving with rice or bread if desired.