Mix together the minced herbs, garlic, red pepper flakes, olive oil, sea salt, and white wine vinegar. Rub over chicken and refrigerate at least 4 hours or up to overnight.
Preheat oven to 400°.
Slice fennel bulb into ½ inch thick slices. Slice lemon into thin slices.
Arrange chicken (with the marinade), fennel, and lemon on a roasting pan and roast for 40 minutes or until chicken is browned and registers 165° with a meat thermometer.