2 to 2 1/4 pound boneless, skinless chicken thighs
Fresh lemon juice
Salt and pepper
1 can artichoke hearts
4 ounces crumbled feta cheese
1 can (6-ounces) ripe olives
1/3 cup diced red bell pepper
1/3 cup diced flat leaf parsley
Preheat oven to 350. Spray 13 by 9inch baking dish with nonstick cooking spray.
Arrange chicken thighs in the dish. Drizzle with 4 teaspoons lemon juice; sprinkle with salt and pepper. Arrange artichoke hearts around the chicken. (Cut artichoke hearts into halves if desired.) Top with feta cheese and ripe olives. (Olives can be sliced.)
Bake 35 to 40 minutes. Sprinkle with the red bell pepper and parsley.