1 tbsp dried oregano
8 chicken drumsticks, skins removed
3 lemons, 2 halved, 1 juiced
Low-calorie cooking spray
100g smoked back bacon rashers (visible fat removed), chopped
3 garlic cloves, sliced
½ chicken stock cube, crumbled
300g thin-stemmed broccoli
200g mangetout
100g kale
100g spinach
1 Preheat your oven to 200°C/ fan 180°C/gas 6. Mix the oregano with some seasoning and rub over the drumsticks. Spread out in a non-stick roasting tin with the lemon halves (cut-side up) and roast for 30-35 minutes, or until the chicken is golden and cooked through.
2 Meanwhile, spray a large, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the bacon and garlic for 4-5 minutes, or until the bacon is cooked. Stir in the lemon juice, stock cube, 300ml water and the broccoli, then cover and cook for 3 minutes.
3 Stir in the mangetout and kale and cook for a few minutes, stirring, until most of the liquid has evaporated. Stir in the spinach, season and cook for a further 2 minutes. Serve with the chicken drumsticks and roasted lemon halves for squeezing over.