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1
Season the chicken breasts and thighs with salt and pepper.
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2
In a large bowl, combine 2 tablespoons of the olive oil with the fennel seeds and 1 tablespoon of the crushed red pepper.
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3
Add the chicken pieces and turn to coat well with the marinade.
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4
Bring a large saucepan of salted water to a boil.
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5
Add the fennel slices and blanch over moderately high heat for 2 minutes.
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6
With a slotted spoon, transfer the fennel to paper towels to drain.
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7
Add the onion wedges to the boiling water and blanch for 1 minute; drain well.
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8
Brush the fennel, onion and tomatoes with olive oil and season with salt and pepper.
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9
Light a grill.
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10
Grill the fennel slices and onions over moderately high heat until lightly charred and tender, about 3 minutes per side.
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11
Transfer to a platter and cover loosely with foil.
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12
Grill the tomatoes cut sides down until lightly charred, about 2 minutes per side; add to the platter.
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13
In a small bowl, combine the remaining 1/2 cup of olive oil and 1/2 teaspoon of crushed red pepper with the garlic, lemon zest, lemon juice and fennel pollen and season the dressing with salt and pepper.
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14
Remove the chicken from the marinade.
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15
Grill the chicken skin side down over moderately high heat, basting once with 2 tablespoons of the lemon dressing, until charred, about 12 minutes.
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16
Turn the chicken and grill until cooked through, about 8 minutes longer for the breasts and 12 minutes longer for the thighs.
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17
Arrange the grilled chicken on the platter with the grilled vegetables.
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18
Spoon the remaining lemon dressing over the chicken and vegetables, garnish with the fennel fronds and serve.
