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Lemon Chicken with Olives

A one pot wonder to up your intake of good fats. After putting all the ingredients into a pot, bake for 45 minutes. That's all 




This great and easy recipe is part of our series on all Fats - the Good Fats; Bad Fats - with a look at the ones we need to keep our bodies fuelled and other enjoyable recipes. 




4 chicken thighs  

1 tbsp olive oil 

½ lemon, thinly sliced 

20 large pitted green olives

1 tomato, chopped 

6 clove garlic, peeled and halved 

175 ml chicken stock cube and hot water

2 tsp fresh oregano, chopped. No fresh oregano? Replace with chopped with parsley or chives instead.



1. Sprinkle chicken with salt and pepper. Using a shallow frying pan, heat oil over a medium heat and brown chicken for about 5 minutes. 

2. Add the hot water to your chicken stock cube; stir

3. In a non-stick oven dish, arrange the lemon slices, olives, tomato and garlic in and around chicken. Pour on the chicken stock. Put the pan into the preheated 190°C (375°F) oven and bake until cooked through, about 40 minutes. 

4. Sprinkle with oregano. 






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