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Preheat oven to 425°F.
Combine the artichokes, olives, lemon slices, garlic, oregano, crushed red pepper, and ¼ tsp black pepper in a large bowl then set aside.
Pat the chicken thighs dry with paper towels then generously season the thighs all over with salt & pepper.
Heat the oil in a large cast-iron pan over medium-high heat.
When the oil is hot lay the chicken thighs skin-side down into the pan and cook, without moving, until well browned, about 6 minutes.
Transfer the chicken to a plate then add the artichoke mix to the pan, pushing everything around the edge of the pan.
Nestle the chicken thighs skin-side up in the center of the pan then place the pan in the oven and bake until chicken is cooked through, about 25 minutes.