Fresh fennel brings a subtle flavor of licorice to dishes and is especially good teamed with sweet bell peppers and onions. Trim away the tough upper stem of the fennel, but reserve some of the delicate fronds for garnish.
Heat oven to 400˚F. Place chicken pieces in a large baking dish or casserole. Arrange peppers, fennel, and onion around chicken. Top with ham.
Drizzle chicken and vegetables with oil and lemon juice; sprinkle with lemon zest and season well with salt and pepper.
Roast chicken for 40 to 45 minutes or until golden brown and no longer pink near the bones (165˚ internally). Serve immediately, garnished with fennel fronds (or chop some of the leaves and sprinkle over each serving).
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.