A delicious one-pot dinner filled with herbs, vegetables, green olives and chicken drumsticks.
Courtesy of Alison Kent.
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.
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.
Sprinkle with oregano.
Tip: No fresh oregano? Replace with chopped with parsley or chives instead.