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Mediterranean Chicken

Michelle De La Cerda
  • minutes
  • Serves

INGREDIENTS

1 1/2

lbs chicken thighs; bone-in/skin-on ((about 6 thighs))

2 tbsp

extra virgin olive oil ((or 1 tbsp evoo and 1 tbsp butter))

Salt/Pepper

1 pint

cherry tomatoes

1 oz

pkg frozen artichokes

1 oz

can of large California Black Ripe Olives; drained

or two of kosher salt for finishing

6

leaves of fresh basil; torn

1/4 cup

extra virgin olive oil

3 tbsp

balsamic vinegar

1/2 tsp

kosher salt

1/4 tsp

black pepper

1/2 tsp

dried oregano

1/4 tsp

dried marjoram