Heat the olive oil in a large paella pan or a large heavy-bottomed pan over medium heat. Season both sides of the chicken generously with salt and pepper. Place the chicken in the pan skin side down and cook without moving or flipping until the skin releases from the pan and turns golden brown, about 8 minutes. Flip and brown the other side for 3 minutes. Transfer the chicken to a plate and set aside.

Add the diced onion and cook, stirring occasionally with a wooden spoon, until they begin to soften, about 5 minutes. Add the sliced red pepper and continue to cook, stirring occasionally, until they begin to brown, about 5 minutes. Add green beans and cook, stirring, for 5 minutes. Add the sliced garlic and cook until fragrant, about 1 minute.

Add the crushed tomato, paprika, and ¾ teaspoon salt. Add the saffron, crumbling the threads a bit by pinching them between your thumb and fingertips. Stir to combine, then cook until the tomato reduces and the pan is almost dry, about 2 minutes.

Add the rice and cook, stirring to coat, for 1 to 2 minutes. Use the wooden spoon to distribute the rice and vegetables in an even layer in the pan. Nestle in the chicken skin side up, along with any accumulated juices from the plate.

Pour in the stock and add the bay leaf. From this point forward, do not stir the rice. Once the stock comes to a simmer, reduce the heat to low. Cook for 10 minutes, adjusting the heat as necessary to maintain a simmer.

Add the sprig of rosemary and continue to cook until all of the stock has been absorbed and the rice is tender, about 10 to 15 minutes longer. If the rice still isn’t cooked, add another ½ cup of stock and continue to cook until absorbed, then check again.

Take the pan off the heat and add the artichoke hearts. Let the paella sit, uncovered, for 5 minutes before serving.

Remove the bay leaf and the sprig of rosemary. Sprinkle with parsley and serve immediately with lemon wedges.