Begin by patting the bone-in chicken thighs dry with paper towels to ensure a good sear. Season both sides generously with salt, black pepper, and half of the dried oregano. Let the chicken rest at room temperature while you heat the olive oil.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, carefully add the seasoned chicken thighs skin-side down. Sear for about 5–7 minutes, or until the skin is golden brown and crispy. Flip the thighs and cook for another 3–4 minutes.

Remove from the skillet and set aside on a plate, leaving the delicious drippings for the sauce.

In the same skillet, reduce the heat slightly and add the sliced onion. Sauté for 2–3 minutes, stirring occasionally, until the onion is soft and translucent. Next, toss in the minced garlic and cook for an additional 30–45 seconds, until fragrant.

Pour in the ½ cup of dry white wine (or additional broth) to deglaze the pan, scraping up any brown bits stuck to the bottom. Let it simmer for a minute, then add the chicken broth, remaining oregano, crushed red pepper flakes, artichoke hearts, and mixed olives.

Stir well to combine, ensuring all the ingredients are evenly distributed in the sauce.

Return the seared chicken thighs back into the skillet, nestling them into the sauce. Arrange the lemon slices on top of the chicken for a burst of citrus flavor.

Lower the heat to medium-low and let the Lemon Chicken with Artichokes & Olives simmer uncovered for about 20 minutes. Check the chicken for doneness by ensuring it reaches an internal temperature of 165°F (74°C).

In the last 5 minutes of cooking, leave the pan uncovered to allow the sauce to reduce slightly for a more concentrated flavor.

Once cooked, take the skillet off the heat and sprinkle fresh chopped parsley over the chicken. Serve warm.