Take the thighs out of the refridgerator 30 mins before cooking to bring up to room temperature. Pat dry with a paper towel, especially the skin side, then sprinkle the skin with a little salt.

Heat your skillet on a medium heat, once the skillet is hot add a tablespoon of olive oil and half the butter. Once the butter is bubbling lay the thighs skin side down. Press each one down gently to ensure good contact with the pan, then step away and don't move the thighs at all for the next 6-8 minutes until the skin has begun to crisp up.

In the meantime prepare the other components for your sauce. In a bowl combine the mustard, 1 tablespoon of olive oil, the dried herbs, crushed garlic, lemon zest and lemon juice, along with a little salt and pepper.

After the chicken has been cooking for ten minutes or so, flip over and cook for a further 6-10 minutes until the chicken is cooked through. Remove from the pan for now

Add the green beans into the pan, and cook for 2 minutes. Then add in the garlic/herb mixture and the remaining butter and cook for another 2-3 minutes until the green beans begin to soften up. Now add back the chicken for a minute or two to heat up.

Add in the chopped parsley just before serving and mix in, keep a little to garnish on top and serve whilst hot and the skin is crispy (it will soften up fairly soon otherwise)