Preheat oven to 425°F.
Place turnips, parsnips, carrots, shallots, fennel wedges and wine into a roasting pan. Drizzle with EVOO and season with salt and pepper.
In a small bowl, combine the chopped fennel fronds, tarragon, parsley, grated garlic, lemon zest, 1/2 cup of EVOO, salt and pepper. Rub mixture all over the chicken, place the pieces on top of the vegetables in the roasting pan and season with salt and pepper.
Bake for 60-90 minutes, or until chicken is cooked through and vegetables are tender. Remove from oven, cover loosely with foil and let rest 10-15 minutes.