Pre-heat the oven to 200C/180C fan/gas 6.
In a large roasting tin add all the ingredients, in a single layer if possible, except the chicken, stock and butter, tossing well to ensure the ingredients are coated.
Add the chicken, skin-side up, dot with butter and pour in the stock.
Season the traybake. Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 20-30 minutes until the chicken is cooked through and the juices run clear and the potato is soft.
Heat the grill to high and pop the tin under the grill for a few minutes to crisp up the chicken skin.
Serve straight away, with plenty of crusty bread to mop up the juices.
