Chicken with fennel, olives, capers, and thyme - Love Your Gut

Ingredients

• 400g small potatoes, scrubbed and sliced thickly
• 2 red onions, peeled and cut into wedges
• 1 bulb of fennel, cut into wedges
• 2 unwaxed lemons
• 2 tbsp capers, rinsed and dried
• 150g large, green, queen olives
• 8 skin on, bone in, chicken thighs, excess skin and fat trimmed
• 5 thyme sprigs
• 2 bay leaves
• 3 small heads of garlic, cut in half around the middle
• 3 tbsp extra virgin olive oil