Pat the chicken thighs dry, season with salt, pepper, and half of the dried oregano, and set aside.

Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden, then flip and cook for another 3-4 minutes.

In the same skillet, reduce heat to medium and sauté sliced onion for 2-3 minutes until soft. Add minced garlic and cook for 30-45 seconds until fragrant.

Pour in white wine (or chicken broth) and deglaze the pan, then add remaining oregano, crushed red pepper flakes, artichokes, and olives. Simmer for a minute.

Nestle seared chicken thighs back into the skillet, top with lemon slices, bring to a simmer, cover, and cook for about 20 minutes, or until heated through.

Uncover in the last 5 minutes to reduce sauce, then garnish with parsley before serving.