We didn’t even try this with G. He has a history of being anti-olive and had been pulling attitude all day, so my Mr. made him a “special” dinner and he went to bed early. Not having to listen to/argue with constant howls of “this is YUCKY” made dinner even more enjoyable than this already delicious recipe would have been on its own. The only complaint I have with this is that I’m not a huge fan of bone-in chicken. So, basically, I’m painfully lazy and hate having to cut around things when I’m eating. Obviously this recipe’s fault, right?
I suppose at this point it’s useless to try and deny my growing crush on artichokes. It seems like the more we cook with them the more I want to cook with them.
1-2 lbs chicken thighs
1 jar artichoke hearts
2-3 Tbsp lemon juice
1/2 c kalamata olives, pitted
Salt and Pepper
Oil for greasing dish
Start by preheating your oven to 350 degrees. Meanwhile, grease a baking dish with oil and then cover the bottom with half of your onion, artichoke and olives before layering the chicken on top. Season with salt and pepper to taste and top with the remaining onions, artichokes and olives. Drizzle oil on top of your vegetable and cook in the oven until the chicken reaches 165 degrees. This will probably happen around 35-45 minutes in.