For the first ever Dinner Tonight recipe, it had to be oven-roasted crispy chicken thighs as they are truly one of my all-time favourite things to cook. They are so incredibly delicious, but also amazingly forgiving. Roast them in a very hot oven with a little olive oil and Maldon salt sprinkled on the top for 45 mins and there really isn’t much that can go wrong. The only stipulation for oven-roasting chicken thighs is that you must use the ones with the skin on and the bone in. That is the key to perfectly cooked oven-roasted chicken thighs.

The warm bulgur wheat salad is also amazing just on its own, it’s roasted all in one pan in the oven and is so easy and so good. Cooking the bulgur wheat in the oven with the stock and the vegetables just means it’s way less faff but better than that, it really mingles with the flavours of the roasted vegetables and tastes amazing with no extra effort on your part! If you wanted to have it on its own you could easily bulk it out with some more vegetables, some roasted sweet potato, some aubergine or courgette.