Greek Roasted Chicken Thighs

Preheat oven to 375ºF. Meanwhile, blot the chicken thighs dry with a paper towel and set onto a plate.

Stir together the dry seasonings in a small bowl. Sprinkle 1 teaspoon of the seasoning on the skin side of the chicken thighs, and use your hands to rub it into the skin.

Heat ghee in a cast iron skillet over medium-high heat for 3 minutes. Once hot, add the chicken thighs to the skillet skin-side down, and brown for 3-4 minutes.

Turn the chicken thighs and brown an additional 3 minutes. Transfer to a plate.

Reduce the heat to medium-low. Add onions and garlic to the skillet and sauté for 3 minutes, stirring occasionally.

Stir in the chicken stock, the diced bell pepper, and the remaining dry seasoning mixture. Arrange the chicken thighs on top and add the lemon wedges and artichokes. Transfer to the oven and braise for 25-30 minutes, or until chicken thighs are cooked through. Serve hot.