Citrussy fennel, chicken & potato traybake

Preheat the oven to 220ºC, gas mark 7 and line a large baking tray with baking parchment. Put the first 6 ingredients in a small saucepan, along with a good grinding of black pepper, and mix. Warm gently on a low heat until the butter has melted, then set aside.

Put the chicken thighs on the tray and arrange the fennel and potatoes around to fit (don’t worry if they overlap a bit – they will shrink as they cook). Pour over the butter-oil mixture and use your hands to give everything a good coating. Roast for 50-55 minutes, using the juices to baste everything once or twice during cooking, until the chicken is cooked, the juices run clear and no pink meat remains. The potatoes and fennel should be starting to catch around the edges. Remove from the oven, drizzle over the cream and top with some of the Parmigiano Reggiano. Serve with the remaining Parmigiano Reggiano alongside.