1

Pat the chicken thighs dry with a paper towel and then season with half the salt and pepper to taste.

2

Preheat the oven to 425ºF.

3

Heat a large cast iron skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook for nine to ten minutes, until slightly browned and crispy, moving the chicken around on the skillet every so often to ensure even browning. Flip and cook for five minutes and then remove and set them aside.

4

Reduce the heat to medium-low and add the artichokes, onion and garlic to the skillet and cook for five minutes, until just softened. Season with remaining salt and pepper, to taste.

5

Add the lemon, olives, thyme and white wine and stir to combine. Place the chicken thighs back on top of the veggies. Place in the oven and cook for 15 to 18 minutes, until the chicken is cooked through.

6

Let the chicken rest for ten minutes and then serve.

7

To reduce the white wine sauce, remove the chicken and veggies from the skillet and heat the sauce up over medium heat. Stir occasionally, until the sauce has thickened. Spoon this over top of the chicken.

8

Substitutions: No white wine: omit and use chicken broth instead, the sauce won’t reduce the same, but will still be delicious. Chicken: this is best served with bone-in and skin-on chicken, which could also be used with skin-on chicken breast as well. Cook time may vary. No castelvetrano olives: use another type of olive, or omit. Or use capers. No fresh thyme: use another herb, such as rosemary, or use dried (but reduce the amount).