Olive Chicken with Roasted Onions, Bell Peppers & Artichokes over Rice

Directions

1. Rinse the basmati rice under cold water using a strainer, then drain and transfer it to a small saucepan. Add the broth and bring to a boil.
2. Once boiling, stir once, cover, and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 to 18 minutes; then remove from heat and let it rest, still covered, for 5 minutes.
3. Meanwhile, dice the red onion and mince the garlic; place them in a medium bowl.
4. Seed and small-dice the red bell pepper, then add it to the bowl with the onion and garlic.
5. Drain the artichoke hearts and add them to the bowl. Squeeze the lemon into the bowl, drizzle with olive oil, and sprinkle oregano, salt, and pepper; toss to coat.
6. Spread the vegetables on a baking sheet in a single layer. Mix the chopped olives in a separate small bowl with a little oil.
7. Season the chicken thighs with salt and pepper, nestle them among the vegetables, and spoon the olive mixture over the chicken. Roast in the oven until the chicken is cooked through and the vegetables are tender, about 20 minutes.
8. To serve, divide the rice among plates, top with the roasted veggies and chicken, and finish with any pan juices from the sheet pan.