2lbschicken thighs bone in & skin on gives the most flavor
1sweet onionquartered & cubed
1tspTJ's 21 seasoning salutefav spice blend
1sm jarmarinated artichoke hearts*
1/2cupkalamata olives*
1/2 red pepper sliced
1/2pintcherry or grape tomatoes
1can cannellini beansdrained & rinsed
1tspsalt
1/2 tsp pepper
2garlic cloveschopped
feta cheesereserved until the end
Instructions
This dish is so simple and comes together quickly. I suggest marinating the night before or morning so that it can marinate. The longer the better! You can simpy pour the entire jar of artichokes with the liquid, salt, pepper, & garlic in a gallon size storage bag. Discard liquid and blot chicken with paper towel place chicken and onions on a very large lined, rimmed cookie sheet, roasting pan or casserole dish. Roast in 350 degree oven for 30 mins. Add remaining veggies to pan, drain and rinse beans and dry them off with paper towel and sprinkle around chicken and veggies. Drizzle with olive oil and put back in oven and roast additional 30-45 mins until juice from chicken run clear and veggies are full of flavor with roasted goodness.
Notes
There are some great marinated mixed veggie available, in fact Aldi has a artichoke, roasted red pepper, olive combo that I love and try and keep on hand just for this dish!