Prep the chicken. Pat the chicken thighs bone-dry with kitchen paper. This is non-negotiable. Season them generously with salt and pepper on both sides. Let them sit on a plate for 10 minutes – you’ll see the salt draw out a little moisture, which you'll pat off again.

Get the pan screaming hot. Place a large, heavy-based frying pan (cast iron is ideal) over a medium-high heat. Add the olive oil and swirl to coat. When the oil shimmers and you see the first wisp of smoke, you're ready. Lay the chicken thighs skin-side down in a single layer. You should hear a loud, satisfying sizzle. Cook for 6-8 minutes without moving them. The skin will turn a deep, burnished gold and the edges will look crispy.

Flip and build the base. Turn the thighs over. The skin side should be a gorgeous, crackled bronze. Cook for another 3 minutes on the flesh side, then transfer the chicken to a plate. Don't wipe the pan. Reduce the heat to medium. Add the sliced garlic and stir for 30 seconds until it smells fragrant but not burnt. Sprinkle in the lemon zest, oregano, and thyme, stirring for another 15 seconds until the kitchen fills with that herbaceous scent.

Deglaze and braise. Pour in the lemon juice and chicken stock. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan – that's pure flavour. Nestle the chicken thighs back into the pan, skin-side up. The liquid should come about a third of the way up the thighs.

Roast to perfection. Transfer the pan to a preheated oven at 200°C (400°F) for 20-25 minutes. The liquid will bubble and reduce into a glossy, savoury sauce. The chicken is ready when the internal temperature hits 75°C and the juices run clear. I make this at least once a week - it's become a family favourite.

Finish the noodles. Remove the pan from the oven and place it back on the hob over a medium heat. Remove the chicken to a warm plate and cover loosely with foil. Add the butter to the pan juices and swirl until melted. Add the courgette noodles and toss gently for 2-3 minutes in the hot sauce. They should soften slightly but still have a little bite – you want them tender, not mushy.

Serve and garnish. Divide the zucchini noodles between shallow bowls. Top with a chicken thigh, spoon over the remaining pan juices, and scatter with fresh parsley and crumbled feta, if using.