- Servings: 6
|3-4 lbs||Chicken Thighs, skin removed|
|3½ oz can||Black Olives, halved|
|4-6 cloves||Garlic, mashed|
|6-14 oz jar||Marinated Artichoke Hearts|
|4 Tbsp||Olive Oil|
|1 tsp||Greek Oregano|
|½ tsp||Salt or, to taste|
|½ tsp||Pepper or, to taste|
Spray a 9 X 13 pan with nonstick spray.
Arrange the chicken in a single layer.
Scatter olives and garlic over chicken.
Place the artichokes, to taste, between the chicken thighs. Roll the lemons on the counter with the palm of your hands. Drizzle the olive oil over the chicken. Cut the lemons in half and squeeze the juice over the chicken. Place the lemon rinds in the pan for flavor, removing when ready to serve. Sprinkle the oregano, salt and pepper over all. Bake in a 350 degree oven until chicken tests done, 160 degrees internally--should take 30-45 minutes.
We like this with garlic mashed potatoes and corn on the cob. Another nice addition is a little feta cheese added during the last 15 minutes of cooking.