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Ingredients
  • 6 bone-in, skin-on chicken thighs
  • 2 tbsp avocado oil
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • 3 cloves garlic, smashed
  • ¼ cup lemon juice
  • 1 lemon thinly sliced
  • 8 oz marinated artichoke hearts, drained
  • ½ cup castelvetrano olive
  • ½ cup kalamata olives
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