Roasted Chicken Drumsticks with Fennel and Lemon

This recipe originally called for wings, but drumsticks were on sale. I used bone-in and took the skins off myself, but you could probably leave them on and be okay. They also said to use 2 small fennel bulbs, weighing between 1 and 1 1/4 pounds. I have NO IDEA what land of giants these people hail from, but in California half pound fennel bulbs are considered massive freaks.
Roasted Chicken Drumstick with Fennel & Lemon
1 1/2 pounds chicken drumsticks
4 fennel bulbs, between 1 and 1 1/4 pounds total
4 large garlic cloves, minced
1 1/2 tablespoons olive oil
2 tablespoons white wine
1 lemon
1 1/2 teaspoon kosher salt
Freshly ground black pepper
Heat the oven to 400°F. Place the chicken in a large bowl. Trim the stalks and fronds off the fennel bulbs, and cut each bulb in quarters. Then slice each quarter into 1-inch-thick slices. Add to An easy way to mince garlic is to remove the skin then use the tines of a fork to mash the garlic. Then you rotate the clove 90 degrees and mash again. If you have a sharp enough fork and fresh enough garlic, it should come out perfect. Add the minced garlic, olive oil, and white wine to the bowl. Zest and juice the lemon, and add both to the bowl. Toss all the ingredients together, and add the salt and black pepper. Spread the chicken and fennel on a large baking sheet, arranging the fennel around the outside and placing the chicken pieces closely together in the center. Pour any remaining juices in the bowl over the chicken. Roast for 30 minutes, or until the chicken reaches an internal temperature of about 160°F, and the fennel is tender and beginning to brown around the edges. Take the pan out of the oven, and cover with foil. Let it rest for about 5 to 10 minutes before serving. Our apartment got pretty smokey, so just be aware that it might be an issue.

Recipe adapted from the Kitchn http://www.thekitchn.com/dinner-recipe-roasted-chicken-139854