Start by marinating the chicken – in a large bowl add the chicken thighs, a few tablespoons of olive oil, the juice of half a lemon, 1 tbsp dried oregano and a very generous seasoning of salt and rub to coat each thigh. Set aside for at least half an hour or as long as you have available (you can also do this the day before and store in the fridge).

Heat a large frying pan or skillet and add a drizzle of olive oil. Sear the chicken thighs skin down until golden and slightly crispy – around 7 minutes. Turn the chicken thighs over and allow the bottoms to brown for a few minutes before removing from the pan and setting aside.

Add the butter and vermicelli to the same pan and sauté until the pasta turn golden. Add the rinsed rice, vegetable stock, a pinch of salt and stir to combine.

Nestle the chicken thighs skin side up on top of the rice, bring to a boil then reduce to a simmer and cover. Cook for 12 minutes or until the stock has been absorbed by the rice. Turn off the heat and allow to rest for 5-10 minutes.

Serve with the other half of the lemon cut into quarters, and a sprinkling of chopped fresh parsley.

Cut the tomato, cucumber and olives into random shapes and pieces – don’t worry about uniformity. Add to a large bowl.

Slice the red onion as finely as possible so you have half rings. Place these into a sieve and rinse under cold water for a minute. Drain and add to the bowl with the other bits.

Add the oregano leaves and a good pinch of salt. Dress by eye – I typically go with a ratio of 3:1 olive oil and white wine vinegar. Mix well to combine.

Serve topped with a piece of feta, drizzled with olive oil and dried oregano. Break the feta upon serving.