Chicken, tomato and olive bake
2 chicken drumsticks
5 pitted kalamata olives
1 Agria potato, cut in 2cm cubes
1/2 x 400g can cherry tomatoes
zest and juice of 1/2 lemon
chilli flakes, to taste
1 teaspoon smoked paprika
1 cup rocket leaves
1 tablespoon vinaigrette (made with balsamic vinegar and olive oil)
fresh Italian parsley, to garnish
Total fat 21g
Saturated fat 5g
Dietary fibre 7g
- Preheat oven to 200°C. In a small casserole or baking dish, place chicken drumsticks, olives and potato. Spoon tomatoes and juice over and sprinkle with lemon zest, chilli flakes and smoked paprika. Place in the oven and bake for 35 minutes, until chicken is cooked through.
- Dress rocket leaves with vinaigrette. Serve salad with chicken and vegetables. Garnish with parsley.
Make it low FODMAP: Reduce cherry tomatoes to 1/2 cup serve. Check olive brine is garlic free.
We’ve left the skin on the drumsticks as there’s not much other saturated fat in the recipe. Remove the skin if you prefer.
Use remaining tomatoes to make a pasta sauce by simmering for 15 minutes with onion, garlic and herbs.
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