One-Pot Chicken and Rice with Artichokes and Olives

Makes 6 servings

1 whole Barham Family Farm Young Whole Chicken, medium or large with giblets removed

1 teaspoon vegetable oil

Salt and pepper, to taste

1 lemon, cut in half; quarter half, slice the other half

1 bunch thyme

1/2 cup chopped marinated artichokes, plus 1/4 cup jar marinade 

6 stuffed blue cheese green olives, thinly sliced (available in retail store)

2 cups water

1 chicken bouillon cube, such as Knorr's (TM)

1/4 cup white wine

1/4 teaspoon crushed saffron threads

1 1/2 cups long grain rice, such as basmati

Garnishes, if desired: 

Charred lemon slices

Crumbled feta cheese

Chopped marinated artichokes

Sliced olives

Chopped parsley

Preheat the oven to 350° F. 

In a deep cast-iron pot with a tight-fitting lid, heat the vegetable oil. Rinse chicken and pat dry with paper towels. Season chicken generously with salt and pepper and place breast side down, cooking 5 to 10 minutes or until golden brown. Carefully flip the chicken with tongs and brown the opposite side. Add quartered lemon and thyme to the chicken cavity.

In a large microwave-safe measuring cup, bring 2 cups of water to a boil. Add 1 foil-wrapped bouillon cube to the water and stir. Add marinated artichoke juice and white wine to make 3 cups of liquid. Add the liquid to the pot, pouring into the spaces around the chicken instead of over it. Allow the liquid to come to a boil. Add rice and use a spatula to make sure to remove any grain clinging to the chicken as the grains will not cook unless submerged. Carefully sprinkle the olives, artichoke and saffron threads around chicken and over the rice. Place the lemon slices over the top of the chicken. Place the lid on the pot and place in the oven for 40 minutes.

Turn the oven to broil.

Remove the lid on the pot and cook the chicken and rice for 10 minutes or until the internal temperature on a meat thermometer registers 165° F. Allow the chicken to rest for 10 minutes before carving. Remove the meat, chop or shred and stir into the rice, scraping the sides of the pan to get all the crispy rice bits. 

Add parsley and stir the chicken and rice. Garnish with lemon slices, feta, additional artichokes,  and olives, if desired