Rustic chicken tray bake 

This is such an easy recipe but it's chock full of fabulous flavours. It also cuts down on the washing up.

Ingredients

• 3 tblspns extra virgin olive oil
• Salt and freshly ground black pepper
• 12 large skinless chicken thighs
• 600g waxy potatoes, peeled and cut into 2.5mm thick slices
• 800g medium vine tomatoes, halved
• 2 zucchinis, thickly sliced
• 3 large onions, peeled and thickly sliced
• 4 garlic cloves, peeled and finely chopped
• 4-5 small rosemary sprigs
• 4tbsp finely chopped fresh parsley
• 1tsp dried red chilli flakes (optional)
• Finely grated zest and juice of 1 lemon
• 250ml chicken stock

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1. Preheat the oven to 180°C/Fan .
   
2. Heat a large frying pan and add 2 tablespoons of the oil and place over a high heat.
3. Season the chicken thighs, add to the pan and cook for 2-3 minutes on each side just to colour them. Remove with a slotted spoon and set aside.
4. Drizzle the potatoes with the remaining olive oil and toss well. Add to the pan in a single layer. Cook for around 5 minutes on each side until lightly browned. Remove from the heat.
5. Brush an oven tray large enough to hold the chicken pieces in one layer, with olive oil. Layer the base with the tomatoes, courgettes, onions and potatoes.
6. Place the chicken on top of the vegetables in a single layer and sprinkle over the garlic, herbs, chilli flakes if using and the lemon zest and juice.
7. Pour the stock over the chicken and vegetables, cover with foil and bake in the oven for 1½ hours until the potatoes are soft and the chicken is tender, removing the foil for the last 10 minutes of cooking.
8. Bring the tray to the table and let everyone help themselves.