Set oven to 180C. 4 chicken thighs with bones (remove fat from around skin) 4 golden shallots or (1 large spanish onion), 2 garlic cloves chopped. Finely chop 1/2 cauliflower, 2 carrots, 1 handful of green beans, 1/2 punnet cherry tomatoes, 2 celery stalks, 1/2 litre chicken or veggie stock & slurp of red wine (optional), 4 sprigs lemon thyme, large sprig fresh oregano (around 15 leaves), basil leaves to serve, 4 strips of lemon peeling, place under each chicken skin, sprinkle sumac on the top. Veggies on the bottom of your casserole with herbs and liquid, chicken on top, lid on and in the casserole for around 40 minutes. Take the lid of your casserole for the last 10 minutes to brown up skin. Serve with fresh basil leaves. Easy and yum.