Preheat your oven to 200°C (180°C fan) and find your largest baking tray or sheet pan.

In a large bowl, combine the halved baby new potatoes with 1 tablespoon of olive oil, half the salt, and half the pepper. Toss to coat evenly.

Spread the potatoes out on the sheet pan in a single layer. Roast for 15 minutes to give them a head start.

While the potatoes are roasting, prepare the chicken and vegetables. In the same large bowl (no need to wash it!), add the chicken thighs, red onion, bell peppers, courgette, and whole garlic cloves.

In a small jug, whisk together the remaining olive oil, lemon zest, lemon juice, dried oregano, and the leaves from the thyme sprigs. Pour this marinade over the chicken and vegetables.

Using your hands, gently toss everything together until the chicken and vegetables are thoroughly coated in the marinade. What works best for me is to really massage the marinade into the chicken thighs to ensure they are full of flavour.

After 15 minutes, carefully remove the hot pan from the oven. Push the potatoes to one side and add the marinated chicken and vegetables to the pan, spreading everything out into a single layer. Nestle the chicken thighs skin-side up amongst the veg. Place the cherry tomatoes on top.

Return the pan to the oven and roast for a further 30-35 minutes, or until the vegetables are tender and caramelised at the edges and the chicken is cooked through. The skin should be golden and crisp. You can check if the chicken is cooked by ensuring the juices run clear when a thigh is pierced with a knife, or by using a meat thermometer – it should read at least 74°C. For more detailed advice, the Food Standards Agency provides excellent guidance on cooking chicken safely.

Once cooked, remove the pan from the oven and let it rest for 5 minutes. Squeeze the soft, roasted garlic from its skin and mash it slightly into the pan juices.

To serve, sprinkle with the freshly chopped parsley. You can serve directly from the pan for a rustic family-style meal.