Preheat the oven to 180°C

• Start by adding the chicken thighs & new potatoes to a large baking tray. Drizzle 2 tbsp of olive oil onto the contents of the tray and season with a pinch of salt and pepper. Using your hands, rub the fresh thyme between your palms to remove the thyme from the stems. Squeeze the juice of one lemon & finally use your hands to ensure everything is combined. Pop in the oven, timer set to 30 minutes.
• After 30 minutes, add the stock to your baking tray. Pour the stock so that it doesn’t splash over the chicken skin as you don’t want to lose that crispiness! Add the sliced lemons on top of the chicken and place the green beans, broccoli & garlic around the chicken. Pop back into the oven for a further 45 minutes.
• When your timer goes off, remove the tray bake from the oven. So that you have more room to stir the cream in, remove the chicken from the tray and set aside. Pour the cream into the tray, stirring with a wooden spoon as you go.
• To finish, serve the creamy lemon chicken with a pinch of salt and lots of black pepper.