Turn your oven on to 250C (480F). Slice zucchini into rounds about 1cm (1/2in) thick and place in a baking tray. Slice lemon into rings about 5mm (1/4in) thick and add to the zucchini.

Place chicken pieces on top of the zucchini and lemon. Drizzle with a little olive oil. Sprinkle with a pinch of salt.

Pop in the oven for 20 minutes. When the timer goes, check the chicken. If using breast or thighs without the bones it might be done. Stir and if chicken is still pink in the middle return to the oven for another 5-10 minutes.

While the chicken is cooking, mix mayo and yoghurt in a small bowl. Season with salt and pepper.

When the chicken is golden and cooked through. Divide chicken, zucchini and pan juices between two plates or shallow bowls. Top with basil leaves and serve sauce on the side.