• 2 tbsp extra-virgin olive oil
  • 1 yellow onion, thinly sliced
  • 8 skin-on, bone-in chicken thighs
  • 2 tsp cracked pepper
  • 3 lemons, 1 sliced and 2 juiced
  • 5 garlic cloves, minced
  • 1 c artichoke hearts packed in water
  • 1 tbsp salt-free Italian seasoning
  • 1 tsp paprika
  • ½ tsp red pepper flakes (optional)
  1. Preheat oven to 425 °F.
  2. In a medium-sized Dutch oven, heat oil over medium-high heat. Sauté onions for 2-3 minutes.
  3. Pat chicken dry and season well with cracked pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side. Set aside.
  4. In a bowl whisk together lemon juice, lemon slices, garlic, artichoke hearts, Italian seasoning, paprika, and red pepper flakes.
  5. Return chicken to Dutch oven. Pour in the lemon juice/artichoke mixture. Sprinkle lightly with additional freshly ground pepper, and Italian seasoning.
  6. Place in oven and roast, uncovered, for 30 minutes, or until the chicken is fully cooked and no pink remains.
  7. Serve hot and enjoy!