Preheat the oven to 180°C. Thinly slice a lemon, trim and halve the radishes. Finely slice the garlic. Finely chop the parsley (stalks and leaves).

Add 2 tbsp of olive oil into a large oven-proof frying pan off the heat. Lay the chicken skin-side down and season with salt. Place over a medium-high heat and fry until the skin turns golden, 4-5 mins. Remove from the heat. Transfer the chicken onto a plate.

Add the lemon slices, garlic, and radishes into the chicken pan, stirring to coat in the chicken fat, then nestle the chicken thighs back in, skin-side up. Drizzle with some more olive oil, season with salt and roast in the oven for 20-25 mins, until fully cooked.

Meanwhile, you’re going to want to make the chimichurri. Trim and finely chop the chilli. Pick the mint leaves and finely chop. Add the mint and half the parsley into a bowl with the juice of the lemons and 50ml of olive oil. Season with salt, pepper, and some sugar (if needed), set aside.

Lift the chicken out and set aside on a plate. Remove the slices of lemon. Stir in the frozen peas and cooked brown rice and roast for another 3-5 mins, until piping hot.

Stir the remaining parsley through the rice and spoon onto plates, top each with two thighs, then drizzle the chimmichurri all over.