Spring Roasted Chicken with Fennel and Blood Oranges

Name: Spring Roasted Chicken with Fennel and Blood Oranges
Ingredients: 3 split chicken breast, bone in, skin on, cut in half; 3 chicken thighs, skin on, bone in; Kosher Salt; Fresh ground black pepper; 2 Medium fennel bulbs, quartered and cored; 1 Unpeeled blood orange,cut length wise, quartered and thinly sliced; 1/2 cup Pernod; 1/2 cup Freshly squeezed navel or valencia orange juice; 1/4 cup Freshly squeezed lemon juice; Zest of one orange, finely chopped; Zest of one lemon, finely chopped; 1 tablespoon Honey; 1 tablespoon Fresh thyme leaves; 2 tablespoons Whole grain mustard