One Pot Olive Chicken and Lemon Rice - California Ripe Olives

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
• 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
• 2 tbsp olive oil divided
• 1 yellow onion finely chopped
• 1 tbsp dried Italian seasoning
• 1 tsp dried oregano
• 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 parsley to garnish
• Fresh chopped oregano to garnish
• 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
• 2 tbsp lemon juice
• 2 tsp fresh parsley diced