Roast Chicken with Lemon, Olive, and Artichoke

Perfect for a Friday night or weekend dinner: Chicken with Lemon, Olive, and Artichoke.

INGREDIENTS
6 bone-in, skin-on chicken thighs
2 tbsp avocado oil or ghee
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
3 cloves garlic, smashed
¼ cup lemon juice
1 lemon thinly sliced
8 oz marinated artichoke hearts
½ cup Castelvetrano olive
½ cup kalamata olives

INSTRUCTIONS:
Preheat the oven to 425-degrees.
Pat the skin of the chicken thighs dry with a paper towel then liberally season the chicken skin with salt.
Heat a large cast iron skillet (or, a sauté pan) over medium-high heat. Once the skillet is hot, add the oil and then add the chicken thighs to the skillet skin side down.
While the chicken thighs are browning, season the other side with pepper, garlic powder, onion powder, dried oregano, red pepper flakes.
When the chicken skin is golden brown, roughly 7-10 minutes later, flip the chicken and turn off the heat. Tuck the lemon slices in between the chicken. Next add the artichokes, smashed garlic, olives, and lemon juice to the pan.
Place the skillet into a 425-degree oven and let the chicken cook for 25-30 minutes or until the chicken is cooked through.
Remove from the oven and let sit for 10 minutes to cool. Serve and enjoy!