Chicken with Artichokes and Olives

Chicken and olives is one of my wife's favorites. So we came up with this recipe and we are so happy that we did. It was fantastic and easy!  You only need to cut up 2 ingredients - the rest you can buy from your local supermarket and follow a few simple steps.  This is another recipe you can make using any of our seasoning blends, even though we used Go Greek for this time. 

INGREDIENTS:

3-4 tsp. Go Greekor Any of Our Blends
8 pieces of bone-in chicken
1 can artichoke hearts
1 can green olives
1 red onion, sliced 1/4" thick
2 tbsp red wine vinegar
3 tbsp of a light oil (avocado, olive, etc)

DIRECTIONS:

Here is what you need for this recipe.

The first thing you want to do is season the chicken, but after you give it a quick wash and pat it dry. Take 2-3 teaspoons of Go Greek and season the chicken. Rub it in and under the skin where you can, then drizzle the 2 tablespoons of red wine vinegar on top. Place in large zip lock bag, or cover it in a bowl, and let it marinate for at least 30 minutes. If you can let it marinate even longer - great! But I know time is a precious thing these days, so just do it for as long as you can. You can even do it the night before if possible. Just make sure to have the chicken be at room temperature before you put it in the oven. Some say it doesn't matter, some say it's a must. Personally, I like to let it sit covered, out of the refrigerator for at least 30 minutes.

Now you need to slice the onions and quarter the artichoke hearts. Take your can of green olives, open it and discard the liquid. You can leave the olives whole or cut them in half - do whatever you desire. I left mine whole simple because it saved time. 

Toss the onions, artichokes and olives in a bowl. Add 2 tablespoons of the same oil you used on the chicken, as well as 1 teaspoon of Go Greek. Mix well, then place in a baking dish large enough to hold all the ingredients.

All you have to do now is place the chicken in the baking dish with the olive mixture but wedge the chicken into the dish pushing up some of the mixture around the the chicken. Bake, uncovered, at 400 for 40-45 minutes or until the juices run clear. 

Remove from the oven and let it rest for 5-10 minutes, slightly covered with foil. Make any side dish you like. Or try this quinoa recipe for a great side dish. Enjoy!