Preheat the oven to Gas Mark 7, 220ºC, fan 200ºC. Put the chicken in a baking dish, then toss all of the vegetables with the garlic and tuck them around the meat. Add the bay leaves, then squeeze the lemon wedges over everything and drop them into the dish. Sprinkle the fennel seeds over the top, drizzle with the oil and season.
Put the dish in the oven and cook for 25 minutes. After 15 minutes, give the veg a stir, then return to the oven for 10 minutes. Serve with some salad leaves, if you like.
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