Pat the chicken completely dry with kitchen paper. This is the single most important step for getting a golden crust rather than a grey, steamed surface. Season both sides with the salt and pepper.

Whisk together the marinade in a small bowl: olive oil, lemon zest, half the lemon juice, garlic, oregano, thyme and smoked paprika. It should smell sharply of citrus and garlic straight away. Pour this over the chicken and let it sit for at least 10 minutes while you trim the beans — or up to 8 hours in the fridge if you're prepping ahead.

Heat a large frying pan over medium-high heat until a drop of water flicked in sizzles and disappears instantly. Add the chicken and cook for 5–6 minutes per side. You're looking for a deep golden-brown crust and juices that run completely clear when you press the thickest part with a spoon. Transfer to a plate and cover loosely with foil.

Lower the heat to medium and add the butter to the same pan. It will foam and smell nutty within seconds. Tip in the green beans and toss so they're glossy and coated.

Pour in the chicken stock and the remaining lemon juice. Let the beans bubble gently for 4–5 minutes, stirring occasionally, until they're bright green, slightly softened but still with a satisfying snap when you bite one. The liquid should have reduced by roughly half.

Return the chicken to the pan along with any juices that collected on the plate. Nestle the pieces among the beans and let everything warm through for 2 minutes.

Scatter over the fresh herbs and give the pan one final toss. Taste a bean and adjust the salt — the lemon often needs a little more seasoning than you'd expect.

Rest off the heat for 3 minutes before serving, then plate with extra lemon wedges on the side.