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Ingredients

The ingredients are:

1 small (230 grams) fennel bulb (with feathery stalks)
3/4 pound sweet potatoes (peeled and cut into 1/4-inch slices)
1 1/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium red onion (cut lengthwise into 1/3-inch wide slices)
2 large firm (3/4 pounds) apples (tart apples, such as Ida Red, Sierra Beauty, or Granny Smith unpeeled, sliced into 1/4-inch wedges)
2 3/4 pounds bone-in skin-on chicken thighs (6 thighs)
2 tablespoons butter, melted (salted)
1 teaspoon honey
1 1/2 teaspoon Chinese five-spice powder

Step 1: Preheat oven to 425°F. Cut off fennel stalks and reserve feathery leaves. Trim base of bulb and any tough outer layers. Halve bulb lengthwise, cut out core in a V, and cut bulb lengthwise into slim wedges.
Step 2: Oil a large rimmed baking sheet and arrange sweet potatoes and fennel in a single layer. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange onion and apples over potatoes and sprinkle with 1/4 teaspoon each salt and pepper. Set chicken on top. In a small bowl, combine butter, honey, five-spice, and remaining 1/2 teaspoon salt. Brush onto chicken.
Step 3: Roast 15 minutes then tip pan and baste ingredients with juices (use a bulb baster or wide spoon). Continue to roast until chicken is nicely browned and no longer pink at bone (cut to test). 15 to 20 minutes more. Baste everything again and scatter reserved fennel leaves on top.

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