Double Courgette & Chicken Dinner

Steps

1. Preheat the oven to 200°C.
2. Season the chicken thighs with salt and pepper. Place skin-side down in an oven-proof frying pan over medium heat and cook for 8-10 minutes until the skin is golden.
3. Meanwhile, finely slice the onions and 3 courgettes.
4. Remove the pan from the heat, flip the chicken over, and nestle the sliced onion and courgette underneath. Sprinkle with chilli flakes and pour over the vinegar.
5. Transfer the pan to the oven and roast for 35-40 minutes until the chicken is golden and cooked through.
6. Meanwhile, make the dip: trim and roughly chop the remaining courgette. Pick the mint leaves, reserving a quarter for garnish.
7. In a food processor, combine the chopped courgette, mint, garlic, walnuts, 3/4 of the dill, Greek yoghurt, and lemon zest. Blitz until broken down into a bitty dip.
8. Season the dip with salt, pepper, and lemon juice to taste.
9. If you don't have a food processor, grate the courgette and garlic, finely chop the walnuts and herbs, then stir all dip ingredients together and season with salt, pepper, and lemon juice for a chunkier version.
10. Divide the chicken and roasted vegetables among plates. Serve with a dollop of the dip, the reserved fresh dill and mint, and a drizzle of olive oil.