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Sprinkle chicken pieces on both sides with about 3/4 teaspoon sea salt. Cover and set in fridge for about 20 minutes.
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Drain artichoke hearts and cut in half. Set on a layer of paper towels to drain completely. Rinse and dry capers.
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Preheat oven to 450 degrees F.
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Heat a cast iron or other large, deep, oven-proof skillet over medium-high heat, add olive oil and chicken, skin-side down. Sear, nudging pieces gently to prevent sticking, for 7 minutes or until skin is crisp to the touch and a rich golden brown.
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Remove chicken to a plate. Turn heat down to medium and add shallots, garlic, and capers. Sauté 2 minutes. Add Champagne vinegar and stir (skillet will pop and spit a bit when you add vinegar). Finally, add artichoke halves and place chicken back in the pan skin-side up. Tuck olives and lemon slices around chicken.
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Slide cast iron skillet into oven and roast 10 - 15 minutes (check internal temp after 10), until a thermometer inserted in the thickest part of the thigh (be careful not to touch the bone) reads 165 degrees F.
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Scatter oregano leaves over chicken and serve atop toasted farro or your grain of choice. Spoon pan sauce over chicken and farro; serve with a lemon wedge.