• 2 tbsp extra-virgin olive oil
  • 1 yellow onion, thinly sliced
  • 8 skin-on, bone-in chicken thighs
  • 2 tsp black pepper
  • 3 lemons, 1 sliced and 2 juiced
  • 5 garlic cloves, minced
  • 1 can artichoke hearts, packed in water (drained)
  • 1 tbsp salt-free Italian seasoning
  • 1 tsp paprika
  • ½ tsp red pepper flakes (optional)
  1. Preheat oven to 425°F.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Add the onions and sauté for 2-3 minutes.
  3. Pat the chicken dry and season well with cracked pepper. In stages, sear chicken 5 minutes per side. Set aside.
  4. In a bowl, whisk together the lemon juice, lemon slices, garlic, artichokes, Italian seasoning, paprika, and red pepper flakes.
  5. Return the chicken to the Dutch oven and pour in the lemon-artichoke mixture. Sprinkle lightly with additional freshly ground pepper and Italian seasoning.
  6. Transfer to the oven and roast, uncovered, for 30 minutes, or until the chicken is cooked through. Serve hot and enjoy!