Another NYT recipe that's very simple but seems at least somewhat refined?
Recipe
2 bulbs fennel, trimmed and sliced
3 lbs chicken drumsticks and/or thighs
olive oil, salt & pepper, lemon, parsley
Heat oven to 450 degrees. Toss the fennel generously with olive oil and some salt and pepper, and roast in a layer about 10 minutes. Season the chicken and put it skin-side up on top, and drizzle a bit more olive oil. Roast about 30 minutes, basting about halfway through. Garnish with lemon wedges and parsley.
Notes
It's really too bad I dropped the ball on a photo. The chicken looked amazing, with crispy brown skin - forgot to take a good pic before digging in. The fennel was a little watery anyway, still tasty though! I ate my whole half or so preparation of the recipe, maybe could use some potatoes or noodles or rice to add some bulk.
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