Lemon, olive and rosemary chicken with butter bean salad recipe

Ingredients

• Grated zest and juice of 1 lemon
• 1 tbsp chopped fresh rosemary leaves
• 3 garlic cloves, chopped
• 25g pitted mixed olives, chopped
• 1 tsp golden caster sugar
• 6 skinless, boneless chicken thighs
• Vegetable oil, for greasing
• 2 x 400g cans butter beans, drained and rinsed
• 100ml chicken or vegetable stock, hot
• 250g cherry tomatoes, halved
• 200g French beans, steamed and halved
• 2 tsp sun-dried tomato paste
• 1 tsp white wine vinegar
• 4 tbsp chopped fresh flatleaf parsley