Chicken, Lemon & Garlic Tray Bake
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Preheat the oven to 220°C/Fan 200°C.
Add a small amount of the oil to a large frying pan and place it over a medium-high heat.
Working in batches, fry the chicken thighs for a few minutes until the skin has taken on a deep golden colour. Turn the chicken over and cook for a minute or so on the underside.
Mix the lemon juice, garlic, thyme and the rest of the olive oil in a bowl.
Arrange the slices of courgette, fennel and potato in a large roasting tin and pour over two-thirds of the lemon and oil mixture. Toss to coat the vegetables and season with salt and pepper.
Arrange the chicken on top, skin-side up, and pour over the remaining lemon and oil mixture. Season the chicken with salt and pepper.
Bake for 35-40 minutes until the chicken skin is crisp and golden and the vegetables underneath are tender. Nice with a green salad or green beans.
Extracted from Rick Stein's Simple Suppers (BBC Books, £28). Photography by James Murphy
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