In a gallon ziploc bag, combine the honey, lemon zest, lemon juice, dijon mustard, garlic powder and 1 tsp salt. Add chicken to marinade. Seal the bag and massage the chicken w/ the marinade to coat. Marinade in fridge for 4 hours

Preheat the oven to 425 degrees. Remove the chicken from the fridge 30 minutes before cooking

Add rosemary, fennel and onion in the bottom of a 9x13 baking dish. drizzle with oil and season with remaining salt. Toss well to coat and spread the veggies on the bottom of the pan

Place the chicken over the veggies and bake for 50 minutes.

Remove from the oven and allow to rest for 10 minutes before serving topped with the softened vegetables