1. Pat chicken thighs dry and season both sides with salt, black pepper, and half the dried oregano. Let rest a few minutes while prepping aromatics and draining artichokes and olives.

2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear until golden brown (5–7 minutes). Flip and brown the other side for 3–4 minutes. Remove and set aside.

3. Add sliced onion to the same pan and sauté for 2–3 minutes until softened. Stir in minced garlic and cook for 30–45 seconds until fragrant.

4. Pour in white wine (or broth) and scrape up browned bits. Add chicken broth, remaining oregano, crushed red pepper flakes, artichokes, and olives. Stir, then nestle chicken back in and top with lemon slices.

5. Bring to a gentle simmer, reduce heat to medium-low, cover, and cook ~20 minutes, or until chicken is fully cooked (165°F / 74°C). Uncover last 5 minutes to reduce sauce slightly.

6. Garnish with fresh parsley and serve warm with the artichokes, olives, and sauce spooned over the chicken.