1. Combine chicken, sliced fennel, garlic, rosemary, rind, honey and half the oil in a large dish. Cover; refrigerate for 2 hours.
2. Preheat the oven to 220°C. Line a large oven tray with baking paper.
3. Transfer chicken, sliced fennel, garlic and rosemary to a tray, in a single layer; discard marinade. Drizzle chicken with extra honey; season. Roast, brushing occasionally with pan juices, for 40 minutes until chicken is cooked.