Method

• 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.
• 2.
  Preheat oven to 200°C.
• 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.
• 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.
• 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.
• 6.
  Sprinkle with lemon zest and remaining dill leaves. Scatter over feta and serve with mixed salad leaves.