Chicken, courgettes, broad beans & Pernod with herb sauce

For the sauce, mix all the ingredients together. Taste to see whether you’d like to add any lemon juice. Preheat the oven to 200ºC, gas mark 6.

Use the biggest possible roasting tin (or 2 separate ones). Cut off and discard any flabby bits of excess chicken skin (you can use kitchen scissors for this). Halve or quarter the potatoes, depending on their size. Toss the potatoes, courgettes, onion and tarragon into the roasting tin with 1½ tbsp olive oil. Season.

Turn the vegetables over with clean hands so they’re covered in oil and seasoning. Put the chicken thighs on top, skin-side up, brush with the remaining oil, then season and sprinkle the everything with the Pernod or ouzo.

Roast in the oven for 40-45 minutes – the courgettes and chicken skin should be golden. If the chicken is cooked before the vegetables – with the juices running clear and no pink meat – remove the pieces, put the vegetables back in the oven on a higher heat, then cook until golden. Keep the chicken covered with foil and insulate it with several towels until the vegetables are ready.

While the chicken cooks, boil the beans in lightly salted boiling water for 3 minutes. Rinse in cold water, slip off and discard the skins, then carefully mix the beans into the vegetable mixture.

Move the vegetables and chicken to a warm platter or broad shallow bowl, then serve with the herb sauce.