Preheat oven to 180.
Marinate the chicken and potatoes in the spices, lemon juice and oil.
Lay the fennel slices and bay leaves on the base of a baking dish and assemble the chicken and potatoes and add the stock.
Put tray in a hot oven and roast for approx 1 hour or until the chicken is cooked through and golden turning up the heat to 200 for the last 10 minutes to really colour.
Serve with salad and rice, fresh bread to mop up the pan juices.