Ingredients:

• 8 Chicken Thighs, bone in.
• 2 large Carrots, chopped
• 3 Leeks, sliced in half lengthways
• 2 Fennel Bulbs, sliced into 1cm pieces
• 3 Clementines, 2 cut into slices, 1 juiced
• 20ml Chicken Stock
• Grated zest and juice of 1 Lemon
• 2 tbsp Wholegrain Mustard
• 4 tbsp Olive Oil
• Bunch of fresh Thyme
• 2 large pieces of Sourdough, torn

Method:

1. Heat the oven to 220c/200fan/gas 7.  In a large roasting tin, mix the Chicken, Veg and Clementine slices.  
2. Mix the Stock with the Clementine and Lemon juice, Mustard and 2 tbsp of the oil, then pour over the Chicken.  Tuck the Thyme sprigs under the Chicken, season and roast for 35 minutes or until cooked through.
3. Meanwhile, mix the Bread with the remaining oil and the Lemon zest and season well.  Transfer to a baking tray and cook in the oven for 10 mins, while the Chicken is cooking.  Cook until crispy and toasted.
4. When finished, discard the Thyme and serve the Chicken sprinkled with Croutons.