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Trim any excess fat from the chicken thighs.
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Season the chicken with the salt, pepper, and granulated garlic.
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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.
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Heat 1 & 1/2 tablespoons of the olive oil in a large, heavy, wide pan (3‑to-4 quart braiser or saute pan) over medium heat.
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When the oil is hot, add the chicken, skin side down.
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Cook until the skin is crisp and golden brown, 7 to 9 minutes.
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Move the chicken thighs to a plate or rimmed baking sheet.
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To the same pan, add the onions and cook until softened, 3 to 4 minutes.
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Add the chopped garlic and cook 1 minute more.
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Add the drained artichoke hearts, olives, broth, remaining 1 tablespoon olive oil, and oregano. Add the chicken thighs back into the pan and top with the lemon slices.
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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.
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To serve, place the chicken thighs in shallow bowls and pour the vegetables and juice over the top. If you prefer a thicker gravy, in a small bowl or measuring cup whisk together 1 tablespoon arrowroot starch and 1 tablespoon cold water until smooth. Remove the chicken thighs from the pan. Stir arrowroot mixture into the pan and stir and cook 1 to 2 minutes, until the juices thicken into gravy.