Remember to add fennel to the dish when you roast chicken. It adds immeasurably to the flavor of the pan juices, and the juices, in turn, add depth to the fennel.
Preheat the oven to 375°F.
Trim, blanch, and drain:
      2 medium fennel bulbs
Cut lengthwise into 1/4-inch-thick slices. Brush a baking pan with:
      1 tablespoon olive oil
Arrange the fennel slices in a single layer in the pan. Brush the tops with:
      2 tablespoon olive oil
Roast for about 15 minutes, then turn and roast on the other side until the slices can easily be pierced with a thin skewer or knife tip and are lightly browned, 15 to 20 minutes more. Season with:
      Salt and ground white pepper to taste
Serve hot or at room temperature, sprinkled with:
      Lemon juice or finely shredded Parmesan cheese