I made changes and liked it very well. Took the advice of other reviewers, seasoned the chicken and vegetables with thyme, salt and white pepper (didn't have red pepper flakes). I sliced the chicken breasts lengthwise in half so they would cook faster and be in single servings. I used carrots and green beans in addition to the onion and fennel. Roasted everything at 425F to start, then removed the chicken, reduced the heat to 375F and roasted for an additional 30. Excellent!