Prepare the marinade: In a large bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, salt and pepper. Add the chicken thighs and turn them until every piece is well coated. You can cover and refrigerate at this point for up to 24 hours, or let it sit at room temperature while you spiralise the zucchini.

Spiralise the zucchini: Trim the ends off each zucchini and run them through a spiraliser with the medium blade. If you don’t have a spiraliser, use a vegetable peeler to create long ribbons. Place the noodles in a colander, sprinkle with a pinch of salt, and set aside for 5 minutes. This draws out excess moisture — you’ll see tiny beads of water forming on the surface.

Sear the chicken thighs: Heat a large frying pan over medium‑high heat. Place the chicken thighs skin‑side down in the dry pan (no extra oil needed — they’ll render their own fat). You should hear a vigorous sizzle immediately. Cook for 6–7 minutes, until the skin turns a deep golden brown and feels crisp to the touch. The edges will look slightly curled and the fat will have rendered into the pan.

Flip and finish cooking: Turn the thighs over with tongs and reduce the heat to medium. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan — you’ll see the liquid darken and smell the savoury aroma rise. Cook for another 8–10 minutes, until the internal temperature of the thickest thigh reaches 74°C and the juices run clear when pierced with a skewer. The stock will have reduced to a glossy, lemony sauce.

Quickly warm the zucchini noodles: Remove the chicken to a plate and cover loosely with foil. Gently squeeze the salted zucchini noodles in your hands to remove any remaining liquid — they should feel damp but not dripping. Add the noodles to the same pan with the residual sauce and toss for 1–2 minutes over medium heat. They should become just warm and slightly tender, but still retain a pleasant bite. You’ll notice they brighten in colour and glisten with the sauce.

Assemble and serve: Divide the zucchini noodles among four plates. Top each portion with two chicken thighs, spoon the pan sauce over the top, and garnish with fresh parsley and crumbled feta if using. Serve immediately, while the skin is still crisp and the noodles are warm.