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One Pot olive Chicken with Lemon Rice

Jessica Randhawa
  • 75 minutes
  • Serves 6

INGREDIENTS

6

Chicken thighs, skin-on bone-in

1 14 ounce can

Artichoke hearts

1 tsp

Basil, dried

10 cloves

Garlic

1

Lemon, zest and juice

3 tsp

Marjoram, dried

1

Oregano, Fresh

1

Parsley, Fresh

2 tsp

Parsley, fresh

1

Yellow onion

1 3/4 cups

Chicken broth, low-sodium

1 6 ounce can

California black ripe olives

2 6 ounce cans

California green black olive

1/4 cup

Lemon juice, fresh

2 tbsp

Lemon juice

1 1/4 cups

White rice

1 tbsp

Italian seasoning, dried

2 tsp

Salt

4 tbsp

Olive oil

8 oz

Feta cheese