Heat oven to 425 degrees. Spray 18x13-inch rimmed sheet pan with non-stick cooking spray. Spread out sliced fennel, sweet onion, garlic, carrots, potatoes and sliced lemon in one layer on the sheet pan. Drizzle with 1-2 tablespoons of olive oil and season with minced rosemary, salt and pepper. Squeeze the juice of half of a lemon over vegetables. Toss vegetables with hands to combine and spread out evenly on the sheet pan.
Season whole chicken legs with salt and pepper. Place lets, skin side-up, on top of veggies. Season chicken generously with herbs de Provence. Squeeze more lemon juice over the top and drizzle with more olive oil.
Roast for 30 minutes until skin is crispy and brown, and vegetables are caramelized and tender. Pierce chicken to be sure juices run clear. Top with reserved fresh fennel fronds. For a family-style presentation, bring the whole sheet pan to the table.
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