Season chicken breasts & thights wtih s&p. In large bowl, combine 2 Tbsp olive oil with fennel seeds + 1 Tbsp red pepper. Add chicken, toss well to coat.
Bring large saucepan salted water to boil; add fennel slices and blanch over moderate high heat for 2 minutes. With slotted spoon, transfer fennel to paper towels to drain. Add onion wedges to boiling water, blanch 1 minutes; drain well. Brush fennel, onion and tomates with olive oil and s&p.
Light grill. Grill fennel slices and onions over moderate heat until lightly charred and tender, about 3 minutes per side. Transfer to platter cover lightlly with foil. Grill tomatoes skin side down until lightly charred, about 2 mintues per side; add to platter.
In small bowl, combine remaining 1/2 c olive oil 1/2 tsp crushed red pepper with garlic, lemon zest, lemon juice, fennel pollen and season the dressing s&p.
Remove chicken from marinade. Grill chicken skin side down over moderate high heat, basting once w/ 2Tsp of lemon dressing until charred, about 12 min. Turn chickenand grill until cooked through, about 8 mintues more for breasts and 12 minutes more for thighs.
Arrange grill chicken on platter with grilled vegs. Spoon remaining lemon dressing over chicken & vegs, garnish with fennel fronds and serve.
MAKE AHEAD; Blanched veg and lemon dressing can be refrigerated overnight. Bring to room temp before proceeding.
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