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Heat the oven to 450ºF.
In a small roasting pan (9×13-inches or similar) or large oven safe skillet — I use this 5-qt braiser — place the onions, dates, and drained artichoke hearts (coarsely chopped if large). Season with salt and pepper. Add the olive oil, white wine, and ½ cup water. Toss gently to combine.
Place the chicken skin side down into the skillet and season the underside all over with salt and pepper to taste. Flip the chicken and season the skin side all over with salt and pepper to taste. If you are using Aleppo pepper, sprinkle it evenly over top. Brush the 2 tablespoons of melted butter over top.
Transfer pan to the oven, reduce heat to 425ºF, and cook for 45 minutes or until done—the time will depend on your bird. The chicken should be golden brown and the juices should run clear when the thigh is pricked. An instant read thermometer should register 165ºF. Transfer the bird to a carving board to rest for at least 10 minutes for cutting and serving.