serves 6-8
1 medium white onion, chopped
1/4 cup pitted kalamata olives, sliced
1/4 cup grape tomatoes, halved
1/2 cup chopped artichoke hearts
1 - 11/2 pounds boneless skinless chicken thighs, trimmed of excess fat
1/3 cup extra virgin olive oil
juice of 1 1/2 large lemons, plus 5-6 slices of lemon
3 cloves garlic, minced (about 2 heaping teaspoons)
1 teaspoon dried thyme
1 teaspoon dried oregano
fine sea salt
freshly cracked black pepper
1. Preheat the oven to 375 degrees. Lightly coat a 9"-square baking dish with olive oil.
2. Add the chopped onion, sliced olives, halved tomatoes, and chopped artichoke hearts to the prepped baking dish.
3. Pat the chicken thighs dry with a paper towel. Then set the chicken thighs onto the onion mixture.
4. In a large glass bowl or measuring cup, whisk together the onion, lemon juice, minced garlic, thyme, and oregano. Season to taste with salt and pepper.
5. Pour the oil mixture over the chicken. Then top with the lemon slices.
6. Bake in the oven for 25-30 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees.
7. Remove from the oven and allow to cool for 5 minutes before serving the chicken over your favorite grain.