• 8 bone-in chicken thighs
• 2 lemons, 1 zested and juiced, 1 cut into wedges to serve
• 2 onions, cut into thin wedges
• 2 garlic cloves, finely sliced
• 3 anchovy fillets, chopped
• 1 chicken stock cube, made up to 450ml
• 200g Tenderstem broccoli, chopped
• 10g fresh basil or parsley, leaves picked
• crusty bread, to serve (optional)