Cut each fennel bulb in half, reserving fronds. Cut out the hard core and slice into ½-inch thick slices. Add to chicken, along with the potatoes and shallots.
Chop 2 tablespoons of the fennel fronds and add to mixture.
Add garlic, olive oil, wine, lemon zest and juice, salt and pepper and mix well.
Using a sided sheet pan, place chicken pieces in the center and surround with vegetables. Pour any accumulated juices over the entire pan.
Roast, uncovered for 30 minutes. Allow dish to rest, covered, for 5 minutes before garnishing and serving.