Creating Roasted Chicken with Fennel and Peppers is simple if you follow these steps:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).

2. Prepare the Vegetables: In a large bowl, combine the sliced fennel, bell peppers, onion, and minced garlic. Add olive oil, salt, and pepper. Toss to coat evenly.

3. Season the Chicken: Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Rub the thyme, rosemary, lemon zest, and lemon juice all over the chicken pieces.

4. Combine Ingredients: Spread the seasoned vegetables evenly in a large roasting pan or baking dish. Place the seasoned chicken thighs on top of the vegetables, skin side up.

5. Roast in the Oven: Roast the chicken and vegetables in the preheated oven for approximately 45-50 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.

6. Baste the Chicken: Halfway through cooking, baste the chicken with the juices from the pan to keep it moist.

7. Check for Doneness: Ensure that the chicken is cooked through and the vegetables are tender.

8. Rest and Serve: Let the chicken rest for about 5-10 minutes before serving to allow the juices to redistribute.