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 (⅔ 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.

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

2 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.

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

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