1. 1. Preheat your oven and prepare your baking sheet: Begin by preheating your oven to 400 F (200 C). Line a large baking sheet with parchment paper or aluminum foil for easier cleanup. This step ensures your oven is at the right temperature when the chicken goes in, promoting even cooking.

2. 2. Season the chicken pieces: In a large bowl, combine the olive oil, Italian seasoning, dried thyme, garlic powder, onion powder, salt, and black pepper. Add the chicken pieces to the bowl and toss them thoroughly, ensuring each piece is well coated with the herb mixture. Don’t be shy about getting your hands in there to really rub the seasonings into the chicken.

3. 3. Arrange chicken and fennel on the baking sheet: Place the seasoned chicken pieces on the prepared baking sheet, leaving some space between each piece for even cooking and browning. Scatter the trimmed fennel wedges around the chicken on the baking sheet. The fennel will soften and caramelize as it roasts alongside the chicken.

4. 4. Roast the chicken and fennel: Transfer the baking sheet to the preheated oven. Roast for 30 minutes. At this point, the chicken will be starting to brown and the fennel will be tender-crisp.

5. 5. Add the sauerkraut and continue roasting: Remove the baking sheet from the oven. Carefully add the drained and rinsed sauerkraut to the baking sheet, distributing it evenly around the chicken and fennel. Return the baking sheet to the oven and continue roasting for another 15-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 F (74 C) at its thickest part, and the skin is golden brown and crispy. The sauerkraut will heat through and absorb some of the delicious pan juices.

6. 6. Rest and serve: Once cooked, remove the baking sheet from the oven. Let the chicken rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken. Garnish with fresh chopped parsley, if desired, before serving hot.