Greek Chicken Pasta With Olives And Feta

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For the chicken:

2 medium skin-on, bone-in chicken breasts

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons chopped, fresh oregano (see this post on converting to dried oregano)

2 small (or one large) cloves of garlic, minced

1/2 teaspoon lemon zest

1 1/2 tablespoons olive oil

For the vinaigrette:

juice of 2 lemons (about 1/4 cup)

1/2 cup olive oil

For the pasta:

1 pound rotini or other pasta

12 ounces marinated artichoke hearts, halved or quartered into bite-sized pieces

1 1/2 cups pitted olives (kalamata or any mediterranean mix)

8 ounces feta cheese, cut into small cubes

1 teaspoon chopped, fresh oregano

handful of chopped, fresh parsley

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