Chicken thighs, artichoke, lemon and kalamata bake

By DenaK

Ingredients

• 3 lbs boneless skinless chicken thighs
• 1 tsp each sea salt, oregano, basil
• 1/2 tsp ground black pepper
• 12 ounces artichoke hearts ( I used frozen from Trader Joes, canned would work too just make sure not packed in oil)
• 2/3 cup kalamata olives
• 1/2 red onion sliced thin
• 3 lemons sliced into thin circles
• 4 cloves garlic, peeled and minced
• 1/2 c white wine (or chicken broth or water)
• 2 Tbsp Lemon juice
• 2 Tbsp butter, cut into pieces

Preparation

Step 1

Instructions
Preheat oven to 375 Deg f
In a roasting pan evenly place the slices from one of the lemons, half the red onion slices and the garlic.
Rinse and pat dry the chicken thighs and place in the roasting pan. Season with the salt, pepper, oregano and basil.
Top with the artichoke hearts, remaining lemon slices and red onions tucking some in-between the chicken thighs. Sprinkle the olives on top.
Combine the white wine and lemon juice and then pour on top of the chicken. Sprinkle the butter pieces over the chicken
Cover with foil and roast for 30 min. Uncover and roast for 10-20 more minutes checking every 5 min for doneness.
Serve hot. Goes great over rice with some of the sauce from the pan on top.