Peel and cut the red onion into thin wedges. Peel and bash the garlic with the side of a knife.

Cut the courgettes into batons, remove the stems from the green beans, and thinly slice the new potatoes.

To butterfly the chicken breasts, slice into one side of the breast without cutting all the way through, and open the breast out.

Season the chicken all over with salt and pepper.

Heat a good drizzle of the oil in a large frying pan and brown really well over a high heat until golden – this should take about 2–3 minutes. Remove from the pan and set aside.

Add the rest of the oil to the pan, reduce the heat to medium and gently fry the onion, garlic, thyme and courgettes for 8 minutes until the onion is just softened and the courgette has started to brown.

Add the potatoes, tomatoes and stock, then return the chicken to the pan and simmer, partially covered, for 10 minutes until the potatoes are tender and the chicken is cooked through.

Add the green beans and lemon zest, partially cover and cook for 2 minutes more until the beans are just tender.

Remove the lid and stir in a squeeze of lemon juice.

Plate up and serve.