Crispy Chicken Thighs with Artichokes, Lemon & Herbs

Preheat oven to 350°F.

Pat chicken dry with a paper towel; season on both sides with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Once the oil is shimmering, add half of the chicken skin-side down; cook undisturbed until the skin is deeply golden, 6 to 8 minutes. Flip and cook until golden on the other side, about 5 minutes. Transfer to a large plate. Repeat with the remaining chicken, cooking for 3 to 5 minutes per side.

Once all of the chicken has been browned, add 1 sliced shallot to the pan; cook over medium heat until softened and fragrant, 2 to 3 minutes. Add 12 ounces artichokes; cook, stirring, until starting to brown, 6 to 8 minutes. Pour in ½ cup wine to deglaze, stirring to loosen any brown bits from the bottom of the pan. Let the wine come to a boil, then reduce the heat to a simmer for 2 minutes.

Add 1 cup broth and 1 tablespoon mustard; whisk to combine, then bring to a boil. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper (or more to taste); return the chicken to the pan, skin-side up. Transfer the pan to the oven; bake until the chicken is cooked through (165°F on an instant-read thermometer), about 20 minutes.

Squeeze lemon juice over the chicken and sprinkle with ½ cup parsley before serving.