Brick Chicken With Heritage Tomatoes & Salsa Verde Salad

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Chop your waxy potatoes into quarters

Add your chopped potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Heat a large, wide-based pan (preferably non-stick) over medium-high heat

Pat your chicken thighs dry and season them generously on both sides with salt

Once hot, add the chicken thighs, skin-side down and cover with a piece of tin foil, then a smaller pan

Add a heavy weight (eg. several tins) to the top pan and cook for 12 min, checking occasionally, until the chicken skin is golden and crispy

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Chop your heritage tomatoes in half

Once the potatoes are tender, remove the cling film and add a pinch of salt and pepper and a drizzle of olive oil

Give the seasoned potatoes a good mix up, then set aside to cool down

Chop your parsley roughly, including the stalks

Chop your capers roughly

Peel and finely chop (or grate) your garlic

Add the chopped parsley, capers, garlic and a pinch of salt and sugar to a pestle & mortar and grind to form a paste

Add a generous drizzle of olive oil with the juice of half your lemon[s] and mix it all together – this is your salsa verde

Tip: Don't have a pestle & mortar? Pulse in a food processor instead!

Once the chicken has had 12 min, remove the smaller pan and discard the tin foil

Turn the chicken thighs over and cook for a final 6 min or until cooked through (no pink meat!) – this is your brick chicken

Combine half the salsa verde (you'll use the rest later!) with the cooled potatoes, chopped lettuce and heritage tomatoes – this is your heritage tomato & salsa verde salad

Chop the remaining lemon into 1 wedge per person