Crispy Chicken with Juicy, Tomatoey Beans

Heat the oven to 200°C. Salt the chicken skin and pop in the fridge for 15 mins. Put the cherry tomatoes, olives and oregano onto a baking tray, season with salt and pepper and roast for 25 mins.

While the tomatoes are roasting, pop the chicken thighs into a large frying pan, skin-side down, and set over a medium heat. Allow the fat to start to render and the skin to get really golden brown and crispy (around 8-10 mins). Flip the thighs over, sear the underside then transfer to a baking tray. Slide into the oven for 15-20 mins or until the chicken is cooked through.

Finely slice the red onion and pop into ice-cold water. Finely chop the parsley.

Drain and rinse the beans and mix with the sherry vinegar and parsley. Gently stir through the roasted tomatoes and olives, then season with salt and pepper.

Spoon the beans onto a large platter and top with the crispy chicken thighs. Garnish with Parmesan shavings, red onion, and pesto. Serve with lemon wedges and bread to mop up all the juices.