Chicken Tray Bake
4 chicken thighs
1 large fennel bulb
1 bunch of carrots
2-3 spring onions or 1 small yellow onion
1 bunch fresh thyme
1/3 cup olive oil
scant 1/2 teaspoon salt
1/2 teaspoon black pepper
1 (10 ounce) package frozen peas
Preheat the oven to 400F. Line a large baking sheet with parchment paper. Wash the chicken thighs and pat dry with a paper towel. Wash the lemon and fennel. Cut them into quarters and scatter around the baking tray. Cut most of the stems off the carrots and wash thoroughly to remove any dirt. Do not peel. Unless the carrots are extremely large, leave them whole. Add them to the tray. Drizzle the olive oil on top. Add the salt and pepper, followed by several sprigs of fresh thyme.
Place the tray in the oven and bake for 30 minutes. Remove the tray from the oven. Stir the veggies so that they are evenly coated in the chicken juices. Add the frozen peas. Return to the oven and cook for an additional 10-15 minutes.