6 clove garlic
2 small Gala or Pink Lady apples
1 bulb fennel
2 sprig fresh rosemary
2 small onion
3 tbsp. olive oil
4 small Chicken Legs
Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the garlic, apples, onions, fennel, lemon, and rosemary with 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Transfer half the vegetables to a second large rimmed baking sheet and roast the vegetables for 10 minutes.
Rub the chicken with the remaining tablespoon oil and season with 1/2 teaspoon each salt and pepper. Nestle the chicken pieces among the vegetables and roast for 15 minutes. Switch the positions of the baking sheets and roast until the chicken is cooked through and the vegetables are golden brown and tender, 15 to 20 minutes more.