Pre-heat the oven to 350 and heat a cast iron pan over high heat.
Rub oil over chicken skin and season liberally with coarse salt and pepper.
When the pan starts to smoke, place the chicken in skin side down and do not touch them. Let the chicken sear for at least 5 minutes or until golden brown and crispy.
Remove the chicken from the pan and place on a plate skin side up. Set aside.
Lower the heat to medium low and add the sliced fennel to the pan along with a pinch of salt and stir occasionally until the fennel starts to soften. About 5 minutes. Add the garlic and stir, being careful not to let it burn. About 1 minute. Add the lemon zest and juice and stir. Add chicken broth and half the parsley and bring to a simmer.
Nestle the chicken back into the pan skin side up and place in the oven for 30-40 minutes until cooked through.
Remove the pan from the oven, garnish with the rest of the parsley and fennel fronds and serve with lemon wedges.
