Preheat Over to 220. Lay chicken thighs on a lined baking sheet, drizzle with oil and sprinkle on oregano. Then gently rub into the meat.

Top each thigh with a slice of lemon and pop in the top shelf of the oven for 25-30 mins

Add the new potatoes to a pan of boiling water and cook over a medium-high heat for 20-25 minutes until cooked

Heat some oil in a deep frying pan and fry the bacon for 4 minutes, then add the shallots for another 3 minutes

Add the green beans along with a splash of water. Cover the pan and allow to steam for 4-5 minutes. Once cooked transfer to a bowl and keep covered until needed

In the now empty frying pan add the 100ml water and the stock pot, stir to dissolve over a medium heat.

Add the butter and stir until melted and combined. Remove from the heat, add half the chives and the lemon juice.

Drain the potatoes, season and stir in the remaining chive.

Serve the potatoes, green beans and chicken, topped with the butter sauce

Enjoy!