With school and work very much back for the year, I like to lean on one-pan dishes that can be put together without much fuss. This chicken recipe is so full of flavour and so simple to make; the juices are incredible with some crusty bread or you can serve it with mashed potato or soft polenta.

I like to use mixed olives to give the dish varying levels of saltiness as you eat, but just one kind is more than fine, too.

Be sure to get chicken with the skin on and bones in; it’ll prove more flavoursome and won’t dry out as it cooks.