Provençal Chicken Bowl with Courgette and Olives

• 4 Chicken thighs, bone-in, skin-on
• 2 tbsp Extra virgin olive oil
• 2 tsp Herbes de Provence
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 medium Courgette
• 2 cloves Garlic
• 250 g Cherry tomatoes
• 80 g Black pitted olives
• 15 g Fresh basil
• 1 medium Lemon

1. Heat the oven to 220°C (430°F). Pat the chicken dry, then rub with 1 tbsp of the extra virgin olive oil, the herbes de Provence, fine sea salt and black pepper. Arrange on a baking tray, skin-side up.
2. Roast for 30 to 35 minutes, until the skin is deeply golden and the juices run clear. Rest the chicken for 5 minutes while you cook the vegetables.
3. Meanwhile, cut the courgettes into bite-size pieces and thinly slice the garlic. Warm the remaining 1 tbsp olive oil in a large frying pan over a medium heat, then cook the courgette with a pinch of the salt for 6 to 8 minutes until tender and lightly browned. Add the garlic and cook for 30 seconds until fragrant.
4. Add the cherry tomatoes and cook for 3 to 5 minutes until they soften and start to burst. Stir in the black pitted olives and warm through for 1 minute. Take off the heat, tear in most of the fresh basil, then squeeze over half the lemon.
5. Divide the warm courgette, tomato and olive mixture between two bowls. Top with the roasted chicken and finish with the remaining basil and a final squeeze of lemon to taste. Serve straight away.

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