Serves 4 Ingredients 6 chicken thighs (skinless) 3 medium onions 4 large fennel 2 large lemons 2 large pinches of sea salt 2 pinches of freshly cracked pepper Method Preheat oven to 200°C Halve the onions and slice each half. Remove the delicate fronds from the fennel and save for later, then halve and slice out the core and slice the rest. Slice the lemons in 0.5cm-thick rounds. Layer up a big baking tray first with the onion slices, then a layer of fennel slices and arrange the lemon slices on top. Place the chicken thighs on the bed of vegetables and season everything well with sea salt and pepper. Roast for 25-30 minutes until the chicken is cooked through. Let it rest for 5 minutes before serving. Using a large spoon, mix up the fennel, onion, lemon and their juices in the pan and then heap a large spoon over each chicken thigh. Scatter over the fennel fronds and serve with red cabbage and cauliflower.