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