Italian chicken hotpot

Preheat oven to 220C/200C fan-forced.

Trim chickens of any excess fat and, using a strong pair of kitchen scissors, cut either side of the backbone and discard it. Place chicken breast side up on a chopping board and press down heavily to flatten the bird. Using a heavy bladed kitchen knife, cut the chicken in half along the breastbone. Season chicken pieces with salt and pepper.

Heat olive oil in large shallow oven-proof dish (such as a shallow earthenware casserole dish or oven-proof high-sided frying pan) and sear chicken on both sides until nicely browned. Towards the end of the browning time, add garlic, fennel, capsicum and zucchini so that they get a little colour. Add wine and chicken stock and bring to the boil.

Add olives and thyme, cover the pot with a lid or foil and transfer to preheated oven. Cook 20-30 minutes or until chicken is tender.

Meanwhile, combine herbs and lemon zest in a small bowl.

Serve the chicken with its juices in shallow bowls, sprinkled with the herb mixture.