|1||whole chicken — cut into 8 pieces (or a full brai pack)|
|1 Tbs||canola oil|
|salt and freshly ground black pepper — to taste|
|8 cloves||garlic — whole cloves|
|10||olives — black calamata|
|6||onion — halved, peeled|
|2 tsp||dried marjoram|
|2 tsp||dried thyme|
|2 tsp||dried basil|
|350 g||tomatoes — or cherry tomatoes|
Coat the chicken pieces in the oil, season with salt and pepper and place in a roasting dish (fit the pieces snugly together, as this helps to prevent the chicken from burning).
Place the garlic, olives and onions around the chicken.
Combine the dried herbs and scatter half the herb mixture over the chicken.
Roast in a preheated oven at 180°C for 15 minutes.
Turn the chicken pieces over, add the rest of the herbs and cook for another 15 minutes.
Turn the chicken again and cook for 20 minutes.
Turn the chicken one more time. Add the tomatoes to the dish and cook for a final 20 minutes.
This makes a good family meal. To reduce the fat content, remove the skin from the chicken before eating and choose the leaner white breast meat.
If you can’t find giant garlic, break a large bulb of ‘normal’ garlic into three or four segments (12–16 cloves in total).
This is an extract from Delicious, modern, healthy recipes for Diabetes by Leanne Katzenellenbogen, by Struik Lifestyle.
Images: Denver Hendricks © Penguin Random House South Africa.