Method
Preheat the oven to 180°C/Fan 160°C/Gas 4. Spray a large frying pan with low calorie cooking spray and place over a high heat.
Season the chicken thighs, add to the pan and cook for 2-3 minutes on each side. Remove with a slotted spoon and set aside.
Spray the potatoes with low calorie cooking spray and add to the pan in a single layer. Cook for around 5 minutes on each side until lightly browned. Remove from the heat.
Spray a medium roasting tray with low calorie cooking spray and layer the base with the tomatoes, courgettes, onions and potatoes.
Place the chicken on top of the vegetables in a single layer and sprinkle over the garlic, herbs, chilli flakes and the lemon zest and juice.
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.
Bring the tray to the table and let everyone help themselves.
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