Hot Tub Chicken with Roasted Fennel and Sweet Potato

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Marinade:

1/4 cup olive oil

2 tablespoons kosher salt 

1 teaspoon paprika 

1 teaspoon chili powder 

4 lemons, zested and juiced

2 cloves garlic, smashed 

Chicken and Roasted Vegetables:

One 3- to 4-pound chicken, skin slightly separated from the muscle for marinade penetration

8 red, yellow or orange mini bell peppers, halved 

1 medium sweet potato, sliced into 1/2-inch rounds 

1 medium fennel bulb, cut into 1/4-inch slices 

1 small yellow onion, cut into 1/4-inch slices 

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

1/4 cup white wine

4 cloves garlic, smashed 

1 sprig fresh rosemary

1 tablespoon butter