Salt and freshly ground black pepper
8 large skinless chicken thighs
600g tomatoes, thickly sliced
2 large courgettes, thickly sliced
3 large red onions, thickly sliced
4 garlic cloves, finely chopped
1 tbsp dried herbes de Provence
1 tsp dried red chili flakes
Finely grated zest and juice of 1 unwaxed lemon
6 tbsp tomato puree
150ml chicken stock
A small handful of fresh flat-leaf parsley, finely chopped, to garnish


1. Preheat your oven to 160c/Fan 140/Gas 3. Place a large frying pan sprayed with Frylight over a high heat. Season the chicken and fry for 2-3 minutes on each side. Transfer to a plate.

2. Spray an ovenproof casserole dish with Frylight. Scatter the tomatoes, courgettes and onions over the base. Put the chicken on top in a single layer and sprinkle with the garlic, herbes de Provence, chilli and lemon zest and juice.

3. Mix the tomato puree and stock in a jug. Pour over the chicken and veg, cover with foil and bake for 40 minutes. Remove the foil and cook for a further 15-20 minutes, or until the chicken is cooked through. Garnish with parsley and serve.