Preheat oven to 220°C (425°F).
Using a casserole dish, pour 1 tablespoon of olive oil and add fennel, carrots, and potatoes.
Season with salt, pepper, and dried oregano. Add 1 & 1/2 tablespoon of olive oil and mix to make sure the vegetables are evenly coated.
Place the pan in the middle of the oven.
Season the chicken with salt, pepper, and dried thyme.
Remove the pan out of the oven and arrange the seasoned chicken on top.
Pour the remaining 1 & 1/2 tablespoon on top of the chicken.
Place the pan back into the middle of the oven, and then adjust it to 200°C (400°F).
After 20 minutes, take the pan out and use the sauce at the bottom to baste the chicken.
Return the pan into the oven for 15-20 minutes, or until the chicken is cooked and turned golden in color.
Serve, using some of the fennel fronds as garnish.