Mix the stock paste with the olive oil, lemon zest, the juice of half a lemon and thyme.
Put the chicken and potatoes in a large baking tray, spoon over the stock mix and rub all over, making sure the chicken and potatoes are evenly coated. Roast in the oven for 50 minutes.
Add the tomatoes to the tray, basting everything with the cooking juices, and cook for a further 10 minutes or until the chicken juices run clear and the skin is crisp.
Squeeze over the remaining lemon juice, scatter over the parsley and serve with the crusty bread to mop up the juices.
