INGREDIENTS
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12 skinless chicken breasts and thighs (or other assorted pieces)
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8 oz. black olives
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2 lemons, divided
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8 cloves garlic, peeled
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2 springs rosemary
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1 white onion, diced
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1 cup low-sodium chicken broth
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1/2 cup water
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2 tablespoons olive oil
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1 teaspoon dried oregano
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kosher salt and freshly ground pepper, to taste