Step 1

Preheat oven to 180°C. Place leek, fennel and potatoes in the bottom of a roasting dish.

Step 2

Place chicken thighs on top of vegetables. Mix stock and mustard together and pour over everything. Sprinkle with lemon zest. Spray with oil and place in the oven for 20 minutes. Remove and sprinkle parmesan over bake, then return to oven for a further 10 minutes, or until veges are soft and chicken is cooked. Season with pepper.

Step 3

Mix olive oil, vinegar and pepper to make vinaigrette. Dress rocket and serve with chicken and fennel bake.