Prep Time
10 min
Cook Time
45 min
Yields
4 servings
A delicious one-pot dinner filled with herbs, vegetables, green olives and chicken drumsticks.
Courtesy of Alison Kent.
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ingredients
8
skin-on chicken drumsticks (about 2 lbs/1 kg)
½
tsp (2 mL) each salt and pepper
1
Tbsp (15 mL) olive oil
½
lemon, thinly sliced crosswise, seeds removed
20
large pitted green olives
1
tomato, chopped
6
clove garlic, peeled and halved
¾
cup (175 mL) sodium-reduced chicken broth
2
tsp (10 mL) fresh oregano, chopped
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directions
Step 1
Sprinkle chicken with salt and pepper. In large cast-iron or ovenproof skillet, heat oil over medium-high heat; brown chicken all over in two batches, about 5 minutes.
Step 2
Arrange and nestle lemon slices, olives, tomato and garlic in and around chicken. Pour in broth; bring to boil. Transfer pan to preheated 375°F (190°C) oven and bake until cooked through, about 40 minutes.
Step 3
Sprinkle with oregano.
Step 4
Tip: No fresh oregano? Replace with chopped with parsley or chives instead.