Chicken drumsticks with green olives and balsamic vinegar

Tired of the same roast chicken on a Sunday? Try these drumsticks instead - you could even freeze the leftovers - not that there will be any!


Ingredients
* 12 chicken drumsticks
* 200g green olives, drained
* 2 large lemons
* 2/3 cup balsamic vinegar
* 2 tablespoons olive oil
* 2 garlic cloves, crushed
* roasted chat potatoes, to serve

Method
1. Preheat oven to 200°C. Grease a roasting pan. Arrange drumsticks in a single layer in pan. Top with olives. Cut 1 lemon into thin wedges and place between drumsticks.
2. Juice remaining lemon. Combine 1/4 cup lemon juice, vinegar, oil, garlic and salt and pepper in a jug. Pour over drumsticks.
3. Roast drumsticks for 45 to 50 minutes or until cooked through. Serve with potatoes.

Notes & tips
* To freeze: Place drumsticks in a single layer in airtight containers. Freeze for up to 6 weeks.
* To reheat: Thaw in the fridge overnight. Microwave, covered, on MEDIUM (50%) for 3 to 5 minutes or until hot.