Preheat your oven to 200°C (180°C fan). Line a large, rimmed baking sheet with baking parchment for easier cleanup. While the oven heats, pat the chicken thighs dry with kitchen paper — this helps that pesto crust cling on.

Season the chicken generously. In a large mixing bowl, combine the chicken thighs with 1 tablespoon of olive oil, the salt, and the pepper. Rub everything in with your hands until each thigh is evenly coated. You’ll feel the skin become lightly slicked, ready for the next step.

Massage in the pesto. Add 100g of the pesto to the bowl. Use your hands again to work it under the skin of each thigh if you can, and all over the top. The chicken will take on a vibrant green hue, and the smell of basil and garlic will already be filling your kitchen.

Toss the zucchini. In a separate bowl, mix the sliced zucchini with the remaining 2 tablespoons of olive oil, the minced garlic, and the lemon zest. Toss gently until every round glistens. They should look bright and inviting, not drenched.

Arrange on the sheet pan. Place the pesto-coated chicken thighs skin-side up in the centre of the tray, leaving space between each piece for air to circulate. Scatter the zucchini rounds around them in a single layer. Don't overlap the zucchini, or they’ll steam instead of roast — you want them to sizzle.

Roast for 30 to 35 minutes. Slide the tray into the oven and bake until the chicken skin is deeply golden, crisp, and the internal temperature reaches 74°C. The zucchini should be tender when pierced with a fork and have lovely brown, caramelised patches. The kitchen will smell richly of toasted nuts and herbs.

Finish and rest. Remove the tray from the oven. Sprinkle the grated Parmesan over the hot chicken and zucchini — it will melt into the nooks and crannies. Let the tray rest for 5 minutes. This rest is crucial; it allows the juices to settle back into the meat, so every bite is moist.

Garnish and serve. Tear the fresh basil leaves over the top just before bringing the tray to the table. The bright green against the golden chicken is a sight to behold, and the aroma is the final invitation to dig in.