Greek Chicken Thighs with Artichokes and Olives

Ingredients

• 8 chicken thighs bone-in, skin-on
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic granulated
• 1 medium onion
• 2 1/2 tbsp olive oil extra virgin, divided
• 3 cloves garlic finely chopped
• 15 oz artichoke hearts canned, water-packed, drained
• 4 oz olives pitted Greek, mixed
• 1 1/2 cups chicken broth low-sodium
• 2 tbsp oregano fresh, chopped leaves (or 2 tsp dried)
• 1 large lemon sliced into thin rounds
• 2 tbsp water
• 1 tbsp arrowroot starch

Instructions

1. Trim any excess fat from the chicken thighs. Season the chicken with the salt, pepper, and granulated garlic.
2. Cut the onion in half through the root end. Peel, then lay the onion flat on a cutting board and slice crosswise into thin half-moons.
3. Heat 1 1⁄2 tablespoons of the oil in a heavy, wide-mouthed pan (3- to 4-quart braiser or sauté pan with a lid) over medium heat. When the oil is hot, add the chicken, skin side down. Cook until the skin is crisp and golden brown, 7 to 9 minutes. Remove the chicken thighs from the pan to a plate or rimmed baking sheet and set aside.
4. To the same pan, add the onions and cook until softened, 3 to 4 minutes. Then add the chopped garlic and cook 1 minute more. Add the artichoke hearts, olives, broth, remaining olive oil, and oregano. Add the chicken thighs back into the pan and top the chicken with the lemon slices.
5. Bring the mixture to a strong simmer, put the lid on, and reduce the heat to medium-low. Simmer over low heat for 12 to 13 minutes or until the thighs reach an internal temperature of 165°F when measured with a digital thermometer.
6. To serve, place the chicken thighs in shallow bowls and pour the vegetables and just over the top. If you prefer thicker gravy, whisk together 1 tablespoon arrowroot starch and 1 tablespoon cold water in a small bowl until smooth. Remove the chicken thighs from the pan and stir the arrowroot mixture into the juices and stir. Cook for 1 to 2 minutes, until the juices thicken into gravy.