One Pot Olive Chicken and Lemon Rice is an easy, comforting, home-cooked meal made with juicy marinated chicken thighs, rice, California Green Ripe Olives, California Black Ripe Olives, artichoke hearts, lemon, and fresh herbs. Prepare this delicious one-pan family favorite to enjoy throughout the week, or enjoy with family and friends for a special weekend gathering.

One Pot Olive Chicken and Lemon Rice

• Prep Time: 15 minutes


• Cook Time: 1 hour


• Marinate: 30 minutes


• Total Time: 1 hour 15 minutes


• Servings: 6 Serving

Ingredients

For the Chicken and Marinade

• 6 chicken thighs – bone-in, skin-on


• 1 lemon – zest and juice


• 1 tbsp olive oil


• 5 cloves garlic – minced


• 2 tsp dried oregano


• 1 tsp dried basil


• 1 tsp salt

For the Rice

• 2 tbsp olive oil – divided


• 1 yellow onion – finely chopped


• 5 cloves garlic – minced


• 1 tbsp Italian seasoning


• 1 tsp dried oregano


• 1 tsp salt


• 1 1/4 cups white rice – washed well


• 1 (6 ounce) can California Green Ripe Olives – drained and roughly chopped


• 1 (14 ounce) can artichoke hearts – drained and quartered


• 1 3/4 cups low-sodium chicken broth


• 1/4 cup fresh lemon juice – (from approx. 2 lemons)


• Fresh chopped oregano – to garnish


• Fresh chopped parsley – to garnish

For the Olive and Feta Topping

• 1 (6 ounce) can California Green Ripe Olives – drained and halved


• 1 (6 ounce) can California Black Ripe Olives – drained and halved


• 8 ounces feta cheese – cut into cubes


• 1 tbsp olive oil


• 2 tbsp lemon juice


• 2 tsp fresh parsley – diced

Instructions

For the Chicken and Marinade

Combine the chicken and marinade ingredients to a large zip-lock bag. Mix well to coat the chicken in the lemon and herbs and set aside to marinate for at least 20 minutes to overnight.

For the Rice

Heat olive oil in a large, heavy-bottomed, oven-safe skillet over medium-high heat. Remove the chicken thighs from the marinade, discarding the zip-lock bag and any leftover marinade. Place the chicken in the skillet, skin-side down, and cook until golden brown, approximately 5 minutes. Flip the chicken over and cook the other side for an additional 4-5 minutes more.

Remove the chicken from the skillet and transfer to a clean plate. The chicken will not be fully cooked, that’s ok.

Pour off excess fat and carefully scrape off any burnt bits stuck to the bottom of the skillet with a scrunched up, slightly damp, paper towel. If the burnt bits do not come off, clean the skillet (see note 2).

Return the skillet to the stove. Add the remaining 1 tablespoon of olive oil to the skillet over medium-high heat. Add the diced onion and sauté for 4-5 minutes, or until translucent. Add the garlic, dried Italian seasoning, oregano, salt, and rice to the skillet and mix well to combine with the onion. Cook, stirring continuously, for 2-3 minutes.

Add the green olives, artichoke hearts, low-sodium chicken broth, and lemon juice to the rice and stir to combine. Bring rice to a simmer and place the chicken on top. Preheat oven to 350 Degree F.

Remove from heat and cover the skillet with a lid, baking sheet, or piece of foil. Transfer to the oven to cook for 30 minutes covered, plus an additional 15 minutes uncovered, or until the rice has absorbed all liquid and chicken is fully cooked.

Remove from the oven and allow to cool for 5-10 minutes. Garnish with fresh chopped parsley and oregano and serve with herbed olives and feta (see below). Enjoy!

For the Olive and Feta Topping

In a medium bowl combine the black olives, green olives, feta cheese, olive oil, lemon juice, and fresh parsley.

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