Slather chicken with a combination of equal parts olive oil and Dijon mustard.

Generously sprinkle coarsely-ground peppercorns, fennel and mustard seeds. Toss a handful of whole shallots, garlic cloves (in their jackets), cherry tomatoes that have been pierced with a knife, patty pan squash and a thinly sliced lemon in olive oil. Season with salt and pepper. Throw everything into an oven-proof pan and scatter with a few sprigs of fresh thyme. Cook in a hot oven for a perfectly-roasted one-pan dinner. Serve with crusty bread to sop up the juices.