Preheat the oven to 180'C. Peel the tomatoes, cut into quarters and remove the seeds. Lay the tomatoes on a baking sheet and sprinkle with the thyme, bay leaves and chopped garlic. Season with salt and pepper and then drizzle with olive oil, transfer to the oven and cook for 45 minutes.
Thinly slice the courgettes on a mandolin. On a sheet of baking parchment, lay 6-10 courgette slices in the base of stainless steel serving rings to make 6 layered circles of courgette. Drizzle with olive oil then sprinkle with thyme and bay leaves and leave for 15 minutes.
Heat a frying pan and add olive oil. Add the rest of the courgettes, the black olives and thyme. Season with a pinch of salt and cook until the courgettes are soft and golden brown.
Spoon the cooked courgettes into the stainless steel serving rings and set aside.
Make the pesto: peel the garlic, cut in half and remove the green stem. Place the basil leaves, pine nuts, garlic and the grated parmesan in a food processor. Add olive oil and blend to a coarse paste. Transfer the pesto to a piping bag.
Gently lift the chicken skin from the meat to create a pocket. Pipe the pesto into the pocket and then smooth the skin back down.
Preheat the oven to 210'C.
For the parmesan crisps: grate the parmesan and then spread on to a silicone baking sheet. Cook for 4 to 5 minutes until golden brown. Remove from the oven and cut to the desired shape whilst still warm and then allow to cool.
Heat a frying pan and add a little olive oil. Add the chicken to the pan skin side down and cook for 2 to 3 minutes. Season with salt and pepper before turning to cook the other side. Remove from the pan and place on a baking sheet. Transfer to the oven and cook for 7 to 8 minutes.
Serve the chicken on top of the courgettes, add the confit tomatoes and finish with a parmesan crisp.
«Garnish the plate with a drizzle of reduced balsamic vinegar.»