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Preheat your oven to 220C (200C fan/gas mark seven).
Chop the garlic and slice the courgettes, fennel bulbs, and potatoes.
Mix the lemon juice, garlic, thyme, and olive oil in a bowl.
Heat a small amount of oil in a frying pan over medium-high heat and brown the chicken thighs until they achieve a golden hue.
In a large roasting tin, arrange the potato, courgette and fennel slices, drizzle over two-thirds of the garlic lemon mixture, season with salt and pepper, then toss until all vegetables are coated.
Place the chicken thighs on top, skin side up, pour over the remaining lemon garlic mixture, and season with salt and pepper.
Cook in the oven for 35 to 40 minutes until the chicken is crispy and golden and the vegetables underneath are tender.