Greek-style tomato and lemon chicken

Step 1

To parboil potatoes, place potatoes in a saucepan of cold cold water and bring to the boil over high heat. Remove from heat, drain and set aside to cool slightly.

Step 2

Preheat oven to 200°C.

Step 3

Heat oil in a large, flameproof heavy-based casserole over medium-high heat. Add chicken and cook, turning halfway, for 12 minutes or until golden. Remove chicken from casserole and set aside.

Step 4

In the same casserole, add garlic, leek, fennel seeds, dill stalks and half the leaves, and cook, stirring frequently, for 5 minutes. Add stock, lemon juice and tomatoes, and cook, stirring to combine, for 2 minutes or until gently simmering. Add olives and potatoes, and stir to coat.

Step 5

Return chicken to the pan, skin-side up, season and roast for 45 minutes or until potatoes are tender and chicken is cooked through.

Step 6

Sprinkle with lemon zest and remaining dill leaves. Scatter over feta and serve with mixed salad leaves.