Mediterranean Chicken Bake

1/2 yellow onion
1/2 cup chopped green onions
4-5 vine ripened tomatoes (In a rush use the natural canned tomatoes with garlic and basil
1 tablespoon olive oil
3-6 skinless chicken pieces, on the bone, ex: drumstick, thighs
1 can pitted black olives (optional)
sea salt & freshly ground black pepper
2 garlic clove, finely chopped

I added the following...just because.
1 zucchini sliced
1 squash sliced
2 cans of artichokes (Candida clients make sure these don't contain any
vinegar in the ingredients)
**I also added asparagus

**Coconut Flour and Potato Flour is what I used to lightly coat the chicken before browning.
Directions:
1 Preheat oven 350'
2 Chop onions.
3 Cut tomatoes into small pieces.
4 Heat oil a saucepan on medium heat and brown lightly flour coated chicken pieces.
5 Transfer chicken to a plate.
6 Add onions, garlic, tomatoes, artichokes, zucchini, squash, olives, and garlic. I put all of this in a big bowl and let it sit.
7 After browning the chicken place it in a baking dish. Then pour the bowl of the vegetables over the chicken.
8 Put it in the oven and cook 30-40 minutes or until chicken is fully cooked.
13 Serve with brown rice.