Begin by patting the chicken thighs dry with paper towels, then season with salt, black pepper, and half the oregano. Let rest for 10-15 minutes.

In a large skillet, heat olive oil over medium-high heat, add chicken thighs skin-side down, and sear for 5-7 minutes. Flip and brown the other side for 3-4 minutes. Remove from skillet.

Lower heat to medium and add onion, sautéing until translucent. Stir in garlic and cook until fragrant.

Deglaze skillet with white wine or broth, then add remaining broth, oregano, red pepper flakes, artichokes, and olives. Nestle chicken back into the skillet and place lemon slices on top.

Bring the mixture to a simmer, then reduce to medium-low and cover. Cook for about 20 minutes until the chicken reaches 165°F.

Remove from heat and garnish with parsley. Serve warm.