Place chicken into large casserole dish. Add vegetables and season with salt and pepper.
Place garlic into Thermo bowl and chop 3 sec/speed 5. Scrape down sides of bowl and add fennel seeds, cumin and paprika. Saute 10 min/Varoma/speed 1.
Add EVOO and lemon juice to Thermo bowl and blend 10 sec/speed 5.
Pour over chicken and vegetables and allow to marinate for 10-15 minutes, covered in the fridge.
Preheat oven to 220ºC. Bake uncovered for 50-60 minutes until everything is cooked and fragrant. Add almonds and cook a further 10 minutes until almonds are golden.
Serve with freshly snipped parsley and a dollop of Greek Yoghurt if desired.