This is the perfect all in one pan dish include fennel and potatoes, and served on fresh rocket bed will make it a complete meal. But you could add other vegetables like zucchini (cut into big wedges) or sweet potatoes, broccoli would also be great.

Mix the juice of 1 lemon with 1/4 cup olive oil, garlic and some of the chopped thyme. Pour over the chicken and allow to marinade (at room temperature) for half an hour.

Meanwhile chop the potatoes into chunky wedges (4–6 per potato). If using whole fennel bulbs cut the core out and cut into quarters. Finally cut the lemons into 3–4 rounds.

Drizzle the remaining olive oil on a large oven tray. Scatter the fennel, potatoes and lemons on top along with the remaining sprigs of thyme. Place the chicken on the tray before seasoning liberally with salt and freshly ground pepper. I try to place a drumstick on top of a lemon slice and ensure the chicken is also covering the garlic cloves so they don’t burn and the chicken benefits from their flavour as it cooks.

Bake at 180°C for 45 min. Check that the chicken is completely cooked by inserting a skewer into the meatiest piece. If the juices run clear it is cooked.

TIPS:
Any chicken pieces with the skin on and bone in will work. Just remember a chicken thighs will probably take longer than a drumsticks, so I prefer to cook all drumsticks or all thighs.