Recipes Ingredients Meat & Poultry Chicken Braised Chicken With Artichokes, Olives, and Lemon By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 11, 2016 Print Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 1 hrs Servings: 4 The flavors of the Mediterranean spruce up this homey, braised chicken dish served over a bed of orzo. Ingredients 1 whole chicken (3 ½ pounds), cut into 8 pieces and patted dry Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 12 cloves garlic, peeled and lightly smashed 9 ounces frozen artichoke hearts, thawed and halved 6 ounces green olives, such as Castelvetrano (1 cup) 1 tablespoon chopped fresh oregano, plus leaves for serving 2 tablespoons all-purpose flour 2 cups low-sodium chicken broth 1 small lemon, sliced into paper-thin rounds Cooked orzo, for serving Directions Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate. Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skinside up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees, 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves. GEORGE BARBERIS Print