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1
Remove the fronds from the fennel and put them in a resealable bag in the refrigerator for serving.
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2
I discard (that's to say, eat) the tubey bits of the fennel, but if you have a roasting pan big enough, use everything.
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3
Cut the bulbs of fennel into quarters and then cut each quarter, lengthways, into Leave on the cutting board while you get on with the marinade.
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4
Placing a large resealable bag in position inside a wide-necked measuring cup or similar, pour in the oil, add the orange zest and juice (and lemon juice, if using), and spoon in the salt, fennel seeds, and mustard.
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5
Stir briefly to mix.
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6
Remove the bag from the cup and, holding it up, add a quarter of the chicken pieces, followed by a quarter of the fennel pieces, and so on until everything's been used up.
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7
Seal the bag tightly at the top, lay the bag in something like a lasagna dish, and squelch it about so that you make the small amount of marinade cover as much of the chicken as possible.
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8
It will look as if it isn't enough, but it is, I promise.
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9
Leave in the refrigerator overnight or up to 1 day.
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10
When you want to cook, remove the marinating chicken and fennel from the refrigerator and tip the contents of the bag - marinade and all - into a large shallow roasting pan (I use a half sheet pan with a lip of 1/2 inch).
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11
Using tongs, or whatever implement(s) you prefer, arrange the chicken pieces so that they are sitting, skin-side up, on top of the fennel.
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12
Leave it for 30 minutes or so, to come up to room temperature while you preheat the oven to 400 degrees F.
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13
Drizzle some more golden oil onto the chicken, and cook in the oven for 1 hour, by which time the fennel will be soft and the chicken cooked through and bronzed on top.
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14
Put the chicken and fennel onto a warmed serving plate and put the pan over a medium heat (use a saucepan if your pan isn't stove-friendly) and boil the juices, stirring as you watch it turn syrupy; this should take about 1 1/2-2 minutes in the pan, and about 5 in a saucepan.
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15
Pour the reduced sauce over the chicken and fennel, and then tear over the reserved fennel fronds.
