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Preheat the oven to 220C (Fan 200C)
Chop up the garlic cloves, then cut the courgettes, fennel bulbs and potatoes into thick slices
Mix the lemon juice, garlic, thyme and the rest of the olive oil in a bowl until thoroughly mixed together
Cook the chicken thighs in batches for a few minutes until the skin is golden in colour
Arrange the slices of potato, courgette and fennel in a large roasting tin, pour over two-thirds of the garlic lemon mixture, season with salt and pepper and then toss the vegetables until they are all coated
Arrange the chicken thighs on top with the skin side up, and pour over the remaining lemon garlic mixture, then season with salt and pepper
Bake in the oven for 35 to 40 minutes until the chicken is crispy and golden and the vegetables underneath are tender