Grilled Chicken Thighs, Sweet Potato Wedges, Courgettes and Feta

Quick, easy, delicious, this is an instant classic. Perfect any day of the week but particularly good on a barbecue - the chicken and wedges should go on first with the lid down for around 20 minutes, then get the lid open, stick on the courgettes and grill for a couple of minutes each side before pulling the whole lot off and onto a serving platter.

Think summer time thanks to the charred chicken, wedges and courgettes. Think a taste of Greece with the salty feta. And then you're hit with a big burst of freshness from the pesto spiked with garlic and lemon for extra punch. This is really tasty. Go and make it.

Grilled Chicken Thighs, Sweet Potato Wedges, Courgettes and Feta
Serves 4

olive or rapeseed oil

4 free-range skin-on chicken thighs
2 medium sweet potatoes, cut into wedges
2 large courgettes, cut in half then sliced lengthways

20g fresh basil, finely chopped

30 pine nuts, toasted

1 garlic clove

25g Parmesan, finely grated

1 lemon, zest and juice

80g feta

sea salt and freshly ground black pepper

Preheat the oven to 200C. Rub the chicken and sweet potatoes all over with oil then season with salt and pepper. Put into two separate baking trays, making sure the wedges are all in one layer then cook in the preheated oven for 30 minutes.

Meanwhile, heat a griddle pan to high then grill the courgettes in batches until nicely charred on both sides. Repeat until done then set aside.

Make a pesto by whizzing together the basil, pine nuts, garlic, 3 tbsp oil and half the lemon juice in a food processor (or use a pestle and mortar and do this by hand instead). Season to taste with salt and pepper.

Serve the chicken, sweet potato and courgettes with the pesto spooned over, the feta crumbled on top and scattered with the lemon zest. Squeeze over the other half of the lemon and enjoy!