chicken, fennel, apple & rosemary dinner OR chicken, fennel, sweet potato & lemon vinaigrette

Your choice! I've only tried the second one; see comments.

2 1/2 - 3 lb chicken
2 t fennel seeds
3 T olive oil
1 med  onion, sliced thin
1 fennel bulb, sliced thin
1 tart apple, wedges
4 sprigs rosemary

425 degree oven. Toast fennel seeds in skillet over meium low heat, 2-3 min.  Pound into powder.  Large bowl:  toss together chicken with 1 T olive oil and fennel seeds, salt & pepper.

On cookie sheet, put onion, fennel and apple slices and toss w remaining oil.  Spread.  Add chicken on top of vegs and lay rosemary on top. Roast 25-30 min.  Turn oven to broil.  Remove rosemary sprigs, broil chicken 1 - 2 min until skin is crispy & golden.

OR

 2 1/2 - 3 lb chicken.  Toss in bowl in 2T oil.  PUt on cookie sheet and toss 1 bulb diced fennel and 2 diced sweet potatoes in 2 T oil in bowl, then spread on sheet.  Roast until deep brown, 35 - 40 min.  Add vinaigrette (1/4 c white wine vinegar, lemon zest + juice, 4 T oil, 1 1/4 tsp pepper, 1 T dijon, 1 garlic minced),.  Sprinkle with 1 c grated pecorino,  1/4 c. chopt parsley and 2 T. chopt. fennel fronds. 

I liked the way the sweet potatoes cooked.  The chicken, not so much.  The vinaigrette was good.  Here is a nice chart for you to look at.  I could not figure out how to delete it: