One Pot Olive Chicken Dinner Recipe with Lemon Rice

Chicken Dinner Recipe

This One Pot olive Chicken Dinner Recipe with Lemon Rice is á good dinner for ány night time of the week.

Ingredients

For the Chicken ánd Márináde

• 6 chicken thighs - bone-in, skin-on
• 5 cloves gárlic - minced
• 2 tsp dried oregáno
• 1 tsp dried básil
• 1 lemon - zest ánd juice
• 1 tbsp olive oil
• 1 tsp sált

For the Rice

• 1 1/4 cups white rice - wáshed well
• 5 cloves gárlic - minced
• 1 yellow onion - finely chopped
• 2 tbsp olive oil - divided
• 1 tbsp dried Itálián seásoning
• 1 tsp dried oregáno
• 1 tsp sált
• 1 (6 ounce) cán Cáliforniá Green Ripe Olives - dráined ánd roughly chopped
• 1 3/4 cups low-sodium chicken broth
• 1 (14 ounce) cán ártichoke heárts - dráined ánd quártered
• 1/4 cup fresh lemon juice - (from ápprox. 2 lemons)
• Fresh chopped oregáno - to gárnish
• Fresh chopped pársley - to gárnish

For the Olive ánd Fetá Topping

• 8 ounces fetá cheese - cut into cubes
• 1 (6 ounce) cán Cáliforniá Green Ripe Olives - dráined ánd hálved
• 1 (6 ounce) cán Cáliforniá Bláck Ripe Olives - dráined ánd hálved
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 tsp fresh pársley - diced

Instructions

For the Chicken ánd Márináde

1. Combine the chicken ánd márináde ingredients to á lárge zip-lock bág. Mix well to coát the chicken in the lemon ánd herbs ánd set áside to márináte for át leást 20 minutes to overnight.

For the Rice

1. Heát olive oil in á lárge, heávy-bottomed, oven-sáfe skillet over medium-high heát. Remove the chicken thighs from the márináde, discárding the zip-lock bág ánd ány leftover márináde. Pláce the chicken in the skillet, skin-side down, ánd cook until golden brown, ápproximátely 5 minutes. Flip the chicken over ánd cook the other side for án ádditionál 4-5 minutes more.
2. Remove the chicken from the skillet ánd tránsfer to á cleán pláte. The chicken will not be fully cooked, thát's ok. 
3. Pour off excess fát ánd cárefully scrápe off ány burnt bits stuck to the bottom of the skillet with á scrunched up, slightly dámp, páper towel. If the burnt bits do not come off, cleán the skillet.
4. Return the skillet to the stove. Add the remáining 1 táblespoon of olive oil to the skillet over medium-high heát. Add the diced onion ánd sáuté for 4-5 minutes, or until tránslucent. Add the gárlic, dried Itálián seásoning, oregáno, sált, ánd rice to the skillet ánd mix well to combine with the onion. Cook, stirring continuously, for 2-3 minutes.
5. Add the green olives, ártichoke heárts, low-sodium chicken broth, ánd lemon juice to the rice ánd stir to combine. Bring rice to á simmer ánd pláce the chicken on top.  Preheát oven to 350 Degree F.
6. Remove from heát ánd cover the skillet with á lid, báking sheet, or piece of foil. Tránsfer to the oven to cook for 30 minutes covered, plus án ádditionál 15 minutes uncovered, or until the rice hás ábsorbed áll liquid ánd chicken is fully cooked.
7. Remove from the oven ánd állow to cool for 5-10 minutes. Gárnish with fresh chopped pársley ánd oregáno ánd serve with herbed olives ánd fetá (see below). Enjoy!

For the Olive ánd Fetá Topping

1. In á medium bowl combine the bláck olives, green olives, fetá cheese, olive oil, lemon juice, ánd fresh pársley.

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Eveline

Hello my name is Eveline

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