Banting chicken casserole with tomatoes and olives


Serves 4

Preparation: 10 min

Cooking: 30 min

8 chicken drumsticks

olive oil

8 garlic cloves, unpeeled

zest of 1 lemon

180 ml (¾ c) chicken stock

160 ml (? c) green olives

350 g cherry tomatoes

small handful of parsley, chopped

4 thyme sprigs

steamed green beans to serve

Preheat the oven to 200 °C.

Heat a large ovenproof heavy-based saucepan over high heat. Drizzle the chicken with oil and cook on brown until golden all round.

Add the garlic, lemon zest and chicken stock, cover and transfer to the oven. Bake for 10 minutes, remove the lid, add the olives and tomatoes and cook for a further 15 minutes or until the chicken is done.

Sprinkle parsley and thyme on top and serve with steamed green beans.

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