Pre heat oven to 200C fan forced.

Season the chicken thighs with salt and pepper.  Heat the oil in a large frypan that has a lid, over high heat and add the chicken in batches skin side down.  Leave for 7 minutes, without turning over, to brown well.

Set aside the chicken, turn heat down to medium-high, add the onion and cook for 5 minutes until it just starts to brown.  Return the chicken to the pan skin side up, along with the garlic and tomato paste.  Add 150ml water and cook for 10 minutes, until most of the liquid has reduced, stirring frequently.

Add the spaghetti to the pan under the chicken pieces, top up with 450ml water, place on lid and bake in the oven for 30 minutes.  Make sure all the spaghetti is submerged in the liquid.

After 30 minutes in the oven, remove the lid, turn oven onto high grill and brown the top of the chicken for 3-4 minutes.

Remove from the oven and rest for 5 minutes before serving topped with lemon zest and thyme.