Turn your oven on to 200 degrees.
Put the potatoes, tomatoes, sliced pepper and onion, and sweetcorn if using onto a baking tray.
Add the lazy garlic, salt and pepper, and oil, and mix together (use your hands but make sure you have the tap running so you don’t have to turn it on with oily, garlicky hands!).
Lay the chicken thighs over the top of the vegetables.
Season the chicken with salt and pepper.
Put the baking tray in the oven and roast for 45 minutes.
Take the tray out of the oven and move the chicken to one side so you can easily toss all of the vegetables around, then lay your chicken back over the veg, ensuring you turn it over too.
Roast for an additional 45 minutes.
Remove from the oven and check that the potatoes are cooked through by sticking a knife into the largest one.
Dish up the vegetables, and top with some chicken thighs (I usually do 3 per portion). Make sure you add plenty of the garlicky sauce to everyone’s plate.
Serve with green vegetables or a salad, or some pieces of buttered baguette.