2 chicken drumsticks and 2 skinless chicken thighs
2 red onions, quartered
1 yellow and 1 red (bell) pepper, seeded and cut into chunks
1 small squash, seeded and quartered
1 lemon, cut into wedges
6 unpeeled garlic cloves
fresh thyme and rosemary sprigs
spray olive oil
juice of 1 lemon
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the chicken, onions, yellow and red peppers, squash and lemon wedges in a non-stick roasting pan. Tuck in the unpeeled garlic cloves and herbs and spray with olive oil. Squeeze the lemon juice over the top and season with salt and pepper.
3 Bake in the oven for 45 minutes. Halfway through, turn the chicken and vegetables over in the pan juices.
4 When the chicken is cooked and the vegetables are tender, transfer them to two serving plates. Discard the herbs. Squeeze the garlic pulp out of their skins over the vegetables and serve.