Prep the tray

Heat the oven to 220C. Halve the baby potatoes, cut the carrots into chunky batons, finely grate the lemon zest, then cut the lemon into wedges. Bash the garlic cloves lightly so they split but stay mostly whole.

Keeping the garlic in larger pieces gives flavour without burning before the chicken is cooked.

Start the potatoes

Tip the potatoes, carrots, and garlic onto a large roasting tray. Toss with 1 tbsp oil, the lemon zest, and a pinch of salt and pepper, then roast for 12 minutes until the potatoes start to soften at the edges.

Season the chicken

While the vegetables start roasting, put the chicken thigh fillets in a bowl. Squeeze over one lemon wedge, add 1 tbsp oil and a pinch of salt and pepper, then turn until lightly coated.

Roast the chicken

Nestle the chicken among the potatoes and carrots. Roast for 18 to 20 minutes until the chicken is golden at the edges and piping hot in the centre, turning the vegetables once if they are colouring quickly.

Add peas and pan juices

Scatter the frozen peas around the tray and pour the chicken stock into the base, avoiding the chicken skin if possible. Roast for 5 minutes more until the peas are hot and the stock has made lemony pan juices.

Serve with lemon yogurt

Stir the Greek yogurt with a squeeze of lemon juice and a pinch of salt. Spoon the chicken, potatoes, carrots, peas, and pan juices into shallow bowls, then finish with lemon yogurt, parsley, and extra lemon wedges.