Step 1

Heat the oven to 180C, gas Heat the oil in a flameproof and ovenproof dish on the hob until hot. Carefully add the chicken thighs, skin side down, and cook for 4-5 minutes until golden and crisp.

Step 2

Remove from the hob and carefully pour over the stock and place in the oven for 15 minutes.

Step 3

Remove the chicken from the oven and add the vegetables and lemon quarters to the pan, making sure to coat them in the stock, and season well. Return to the oven for 10 minutes, until the chicken is cooked through and the vegetables are just tender. Scatter with oregano and serve with herby potatoes.