Preheat the oven to 200°C.

Using kitchen scissors, cut along each side of the chicken spine, from the neck to the tail, and remove. Flip the chicken over and press down onto the breasts to flatten. Pat the chicken dry, then drizzle over 4 tbsp of olive oil and season generously with salt and pepper, set aside.

Wrap up 2 bricks in foil or the bottom of a heavy ovenproof frying pan or a heavy tray. Drizzle another ovenproof frying pan with 2 tbsp of olive oil, place the chicken, skin-side down and place on medium-high heat. Cook until golden, 8-10 mins. Then, place the weight on top and transfer to the oven. Roast for 20-25 mins, then flip, breast-side up, place the weight on top and return to the oven for 15 mins, until fully cooked through.

Meanwhile, trim, peel and thinly slice the shallots. Heat a griddle pan over a high heat until smoking hot. Trim and chop the runner beans into 5cm long pieces and drizzle with olive oil. Grill in batches, turning once or twice, until charred in spots, 3-5 minutes.

In an empty bowl, add the shallots, mustard, apple cider vinegar, honey and 50ml of olive oil. Season with salt and pepper, mix. Once the beans have charred, add them into the mustard dressing and toss together.

Once the chicken is cooked, transfer it to a clean plate to rest, skin-side up. Peel and thinly slice the garlic, pick the oregano leaves and halve the lemon.

Place the chicken frying pan onto medium-high heat. Once hot, melt the butter. Add the garlic, capers and oregano, fry for 1 min. Pour the wine in and simmer until reduced by ¾. Taste and season with salt, pepper and lemon juice. Remove from the heat and vigorously stir the cold butter through.

Carve the chicken. Spread the ricotta onto a large serving platter or plate and top with the runner bean salad and chicken. Finish by spooning over the caper butter sauce.