👋 Optional step one: as far in advance as you can, sprinkle a thin layer of table salt over the chicken thighs and leave them to ‘dry brine’. This can be up to 24 hours in advance, but even 20 minutes before you put them in the oven will give you crispier skin and better seasoning throughout.

Preheat the oven to 190°C fan. Lay your chicken thighs out on a long, shallow baking tray and season with salt, (if you brined, you don't need to season again) then drizzle over a small amount of olive oil before sprinkling over the oregano, thyme, rosemary, and lemon zest. Bake for an initial 15 minutes.

Place the gnocchi in a bowl and pour over boiling water from the kettle. Leave to stand for just 2 minutes, then drain and sprinkle with a pinch of salt, and a dot of oil to stop any sticking. When the chicken thighs have had their first 15 minutes, remove the tray from the oven and tip the gnocchi around the thighs, getting them as close to the corner and edges of the tray as possible, as this is where they’ll go crispiest.

Return to the oven for a further 20-25 minutes, or until the thighs are golden, and the gnocchi is crispy. During the last 10 minutes of cooking time, cut the broccoli into florets and steam them either in the microwave or on the stove until al-dente (around 6-7 minutes, either way). Toss with the lemon juice, a pinch of salt and the chilli flakes (if using), and serve next to the thighs and crispy gnocchi for a zippy accompaniment.