Pre-heat oven at 200 C

Cut the onions and fennel bulbs into quarters (lengthways)

In a bowl, add the orange juice, maple syrup, balsamic vinegar, minced garlic, salt and peppers and mix it well

On a large tray, add the onion, fennel and chicken, pour the marinade over it and mix well untill everything is well coated. Then make sure the chicken thighs are skin faced down.

Roast for 40 minutes, mixing it half way through cooking and turning the chicken with the skin up to golden