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One Pot Chicken And Rice Recipe With Olives

Ingredients

• For the Chicken and Marinade
• 6 chicken thighs - bone-in, skin-on
• 1 lemon - zest and juice
• 1 tablespoon olive oil
• 5 cloves garlic - minced
• 2 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• For the Rice
• 2 tablespoon olive oil - divided
• 1 yellow onion - finely chopped
• 5 cloves garlic - minced
• 1 tablespoon Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 ¼ cups long-grain white rice - washed and drained
• 1 (6 ounce) can California Green Ripe Olives - drained and roughly chopped
• 1 (14 ounce) can artichoke hearts - drained and quartered
• 1.5 cups low-sodium chicken broth
• ¼ cup fresh lemon juice - (from approx. 2 lemons)
• Fresh chopped oregano - to garnish
• Fresh chopped parsley - to garnish
• For the Olive and Feta Topping
• 1 (6 ounce) can California Green Ripe Olives - drained and halved
• 1 (6 ounce) can California Black Ripe Olives - drained and halved
• 8 ounces feta cheese - cut into cubes
• 1 tablespoon olive oil
• 2 tablespoon lemon juice
• 2 teaspoon fresh parsley - diced

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