4 chicken drumettes, divided
3 roma (plum) tomatoes, diced
1 small onion, diced
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
2 cloves garlic, minced
1 teaspoon salt
1 cup chopped onion
1 cup sliced green olives
In a large bowl, toss chicken drumettes. Season with tomato, onion, parsley, olive oil and garlic.
Stir chicken drumettes until well coated and roll into thick slices. Heat the olive oil in a shallow dish in the bottom of a large skillet. Add the garlic and salt to the skillet, then stir to coat. Place chicken drumettes into the skillet and pour in olive oil and lemon juice. Season with salt and pepper. Cook over medium heat for 5 to 15 minutes, or until chicken drumettes have become crispy and golden brown. Remove drumettes from skillet and cool on a wire rack. Serve the chicken drumettes out of the pan drizzled with lemon juice, rolled drumettes and the lemon zest.