1 garlic clove, crushed, plus 2 whole cloves, unpeeled
4 tablespoons olive oil
375 g (12 oz) new potatoes, halved if large
1 red onion, cut into wedges
1 courgette, thickly sliced
1 tablespoon thyme leaves, plus a few sprigs to garnish
salt and pepper
Cut a few slashes across each chicken thigh. Mix together the lemon rind, crushed garlic and 2 tablespoons of the oil in a bowl, then rub the mixture over the chicken, pushing it into the slashes. Place in a roasting tin with the potatoes and season. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes.
Add the onion, courgette, unpeeled garlic and thyme leaves to the tin and drizzle with the remaining oil. Return to the oven and roast for a further 15 minutes, or until the chicken is golden and cooked through and the vegetables are tender.
Squeeze the soft garlic over the chicken and vegetables, discarding the skin, and serve garnished with thyme sprigs.