Roasted Fennel Chicken

I got this recipe from my friend, Dina. This has become a staple for both of us. She said she got it from Epicurious, however, I could not find the recipe there when I searched.
Ingredients:
~ 6 chicken thighs
2 bulbs fennel
1 red onion
1 head garlic
1/2 c. sun dried tomatoes
1/2 kalamanta olives
1/2 grated Parmesan reggiano
Fresh fettuccine

Garnish:
flat leaf parsley
Parmesan reggiano
fresh ground pepper

1. Roast the garlic. Cut off the top, coat with light olive oil, place in a 400 degree oven for about 30 min.
2. Chop the veggies: Large chop the onion and fennel. For the fennel, I like to peel the outside and cut out the centers:

3. Saute the onion, fennel, sun dried tomatoes, and kalamanta olives.


4. Take these veggies out.
5. Brown the chicken thighs. Replace the veggies plus the roasted garlic cloves.

6. Place pan into a 375 degree oven for about 40 minutes. Near the end of the roasting, get the fettuccine cooking.
7. Take the pan out of the oven, stir in parm. Salt and pepper to taste.
8. Plating: pile a small mound of fettuccine. Place roasted fennel chicken on top. Sprinkle with parsley, fresh ground pepper, and parm ribbons.