Ingredients

• 1 large lemons
• 12-oz. bag of frozen artichoke hearts
• 6-8 bone-in, skin-on chicken thighs (about 2 lbs. total)
• Kosher salt and freshly ground pepper
• 2 Tbsp. olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, chopped
• 1 tablespoon chopped fresh parsley, plus more to garnish
• ½ tsp. saffron
• ½ tsp. ground cinnamon
• 1½ cups chicken broth, plus more if needed

Directions

1. Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
2. Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
3. Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
4. Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

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