Crispy Pesto Chicken Thighs With Grated Tomato Dressing

Season the chicken thighs with salt and pop into the fridge for 15 mins. Add the potatoes to a pan and cover with cold water. Season with salt and set over a medium heat. Bring to a boil and cook for 10-12 mins until the potatoes are tender. Drain and set aside.

Preheat the oven to 200°C.

Add the basil, saving a few leaves for later, to a food processor. Tip in the pine nuts and finely grate in the garlic clove and Parm. Blitz, drizzling in olive oil, until you have a loose pesto. Season with salt and pepper, squeeze in the juice of the lemon and set aside.

Grab the potatoes and squash them a little, cracking the skins and breaking up the edges. Drizzle with olive oil and salt and get them onto a tray and into the oven to roast.

Pop the chicken thighs, skin side down into a large frying pan 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 minutes. Flip them over, sear the underside then pile on top of the potatoes. Slide back into the oven for 15-20 mins or until the chicken is cooked through and the potatoes are crispy.

Meanwhile, grate the tomatoes into a bowl on the coarse side of a box grater. Add 40ml of olive oil, season well with salt and pepper and add a splash of sherry vinegar.

Pull the chicken and potatoes out of the oven. Grab a serving platter and flood it with the grated tomato. Top with the crispy chicken thighs and potatoes and drizzle with the pesto dressing. Finish extra shaved Parm and the basil leaves.