Heat oven to 220C/200C fan/gas 7.
Pop the chicken, skin-side up, in a large
roasting tin with the potatoes. Lightly
crush the garlic cloves and nestle among
the chicken pieces. Drizzle over the
olive oil and chicken stock, then season.
Squeeze over the juice from the lemon
and pop the empty halves in the tin.
Bake for 45-50 mins, adding the
courgettes and chilli 15 mins before
the cooking time is up. Remove from the
oven when the chicken is cooked through
and golden, and the veg is tender. Stir
through the basil leaves and serve.