Broiled Chicken Thighs With Fennel, Onions, And Roasted Red Peppers

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2 red bell peppers

1 tablespoon extra-virgin olive oil, plus more for liberal drizzling

2 medium sweet onions, sliced into wedges, root end attached

1 bulb fennel, thinly sliced, fennel fronds reserved for garnish

3 to 4 large cloves garlic, thinly sliced

Kosher salt and freshly ground black pepper

1 tablespoon white balsamic vinegar

12 small bone-in chicken thighs

Fennel pollen or ground fennel, for sprinkling

1 lemon, zested and juiced

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