Chicken with Artichokes and Olives

Preheat oven to 375°.

Sprinkle salt and pepper on chicken, front and back, making sure to get seasoning under skin.

In a large oven-safe skillet, heat oil over medium-high heat until it slightly smokes, about 2 minutes.

Add chicken, skin side down, to skillet. Cook until skin is crispy and golden brown, about 5 minutes. Turn chicken and cook 5 minutes more.

Bake until an instant-read thermometer inserted near the bone registers 165°, about 15 minutes. Remove chicken from skillet and set aside. Drain and reserve oil.

Using same skillet, cook 2 teaspoons reserved oil, artichoke hearts, olives, shallot, garlic, capers, onion powder, and garlic powder over medium heat, stirring occasionally, until shallots are tender, about 2 minutes.

Add chicken stock, white wine, and lemon juice, scraping bits from bottom of pan. Bring to a simmer and cook 5 minutes. Return chicken to skillet. Garnish with parsley, if desired.