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
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.
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.
3. Sprinkle with oregano.
4. Tip: No fresh oregano? Replace with chopped with parsley or chives instead.