8 bone-in, skin-on chicken thighs (about 2 1⁄2 pounds)
1⁄4 teaspoon sea salt, optional
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon granulated garlic
1 medium onion, sliced into slivers
2 1⁄2 tablespoons extra-virgin olive oil, divided
3 large garlic cloves, finely chopped
1 can (15 ounces) water-packed artichoke hearts, drained or 1 (10 ounce package) frozen artichoke hearts, thawed
4 ounces mixed, pitted Greek olives
1 1⁄2 cups low-sodium chicken broth
2 tablespoons fresh chopped oregano leaves (or 2 teaspoons dried oregano)
1 large lemon, sliced into thin rounds
2 tablespoons water
1 tablespoon arrowroot starch (option – see Step 5)
Step 1: Trim any excess fat from the chicken thighs. Season the chicken with the salt, pepper, and granulated garlic.
Step 2: Heat 1 1⁄2 tablespoons of the oil in a heavy, wide-mouthed pan (3- to 4-quart braiser or sauté pan with a lid) over medium heat. When the oil is hot, add the chicken, skin side down. Cook until the skin is crisp and golden brown, 7 to 9 minutes. Remove the chicken thighs from the pan to a plate or rimmed baking sheet and set aside.
Step 3: To the same pan, add the onions and cook until softened, 3 to 4 minutes. Then add the chopped garlic and cook 1 minute more. Add the artichoke hearts, olives, broth, remaining olive oil, and oregano. Add the chicken thighs back into the pan and top the chicken with the lemon slices.
Step 4: 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.
Step 5: To serve, place the chicken thighs in shallow bowls and pour the vegetables and just over the top. If you prefer thicker gravy, whisk together 1 tablespoon arrowroot starch and 1 tablespoon cold water in a small bowl until smooth. Remove the chicken
thighs from the pan and stir the arrowroot mixture into the juices and stir. Cook for 1 to 2 minutes, until the juices thicken into gravy.
Adapted from Dr. Mark Hyman, Eat Fat, Get Thin