then arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting. Roast the chicken until the thickest part of the breast (if using) reaches 160F ...
Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.