Prepare the chicken: Pat the chicken thighs dry with kitchen paper. Season generously on both sides with salt, black pepper, and dried oregano. Let them rest at room temperature for 10 minutes — you'll notice the skin feels drier, which is exactly what we want for crispy results.

Spiralise the courgettes: Trim the ends off the courgettes and run them through a spiraliser. If you don't have one, use a vegetable peeler to create long ribbons. Place the noodles in a colander, sprinkle with a pinch of salt, and let them sit while you cook the chicken. You'll see beads of moisture forming on the surface after about 10 minutes.

Brown the chicken: Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Place the chicken thighs skin-side down. Listen for a steady sizzle — that's the sound of the fat rendering. Cook for 6-7 minutes until the skin is deep golden brown and feels crisp to the touch. Flip and cook the other side for 4 minutes. Transfer to a plate; the meat should look browned and aromatic.

Build the sauce: Reduce the heat to medium. Add the minced garlic to the pan and stir for 30 seconds until fragrant — the smell will become nutty and sweet. Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. The liquid will darken slightly as you incorporate the caramelised bits.

Finish the chicken: Return the chicken thighs to the pan, skin-side up, nestling them into the sauce. Sprinkle the lemon zest over the top. Bring the liquid to a gentle simmer — you should see small bubbles breaking the surface, not a rolling boil. Cover and cook for 20 minutes. The chicken will become tender and the sauce will reduce slightly, turning a glossy golden colour.

Cook the zucchini noodles: While the chicken finishes, pat the courgette noodles dry with a clean tea towel to remove excess moisture. In a separate pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the noodles and toss for 2-3 minutes. They should turn bright green and soften slightly but still hold their shape — avoid overcooking, or they'll release too much water.

Combine and serve: Remove the chicken from the pan and keep warm. Stir the butter into the sauce until melted and glossy. Taste and adjust seasoning if needed. Divide the zucchini noodles among plates, top with two chicken thighs each, and spoon the sauce over everything. Garnish with fresh parsley if using.