The kind of Mediterranean plate you make on repeat. lemon and herb, a proper bake, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and herb elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the chickpeas and the rest of the lemon and herb flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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