Heat a frying pan over a medium heat. Season the thighs well, add the oil to the pan then once hot add the chicken thighs skin side down. Add the bashed garlic, turn down the heat and cook the meat gently without turning for 25-30 minutes. The objective is to cook the skin till crispy, like crackling. Once crispy, turn the thighs over and discard the garlic clove. Cook for a further 3 minutes. Add the lemon juice and shake the pan so it is evenly distributed, cook for a further 3 minutes then remove from the heat. Keep the pan in a warm place to rest the thighs.
Fry the pancetta lardons in a little olive oil till crispy then add the oats. Once they have absorbed all the bacon fat, allow them to fry until golden brown. Remove from the pan and keep warm.
For the vinaigrette, shake the ingredients together in a sealed jam jar until well mixed. To serve, place the salad leaves, carrot, mange tout, cherry tomatoes and sliced green beans into a bowl. Season then add the vinaigrette and toss well. Divide between 4 serving bowls and top with the sliced crispy chicken thighs.