Pat chicken thighs completely dry with paper towels, then season both sides with salt and pepper. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until shimmering.
4 bone-in chicken thighs, 0.25 cup olive oil, to taste salt, to taste black pepper
Place chicken thighs skin-side down in the hot skillet without crowding—leave at least 1 inch between pieces. Sear 6-8 minutes without moving until skin releases easily and turns golden-brown. Flip and sear 2 minutes on the other side, then transfer chicken to a plate.
4 bone-in chicken thighs
Toss potato wedges with remaining 2 tablespoons olive oil, smashed garlic cloves, and rosemary sprigs in the same skillet. Arrange in a single layer, then nestle the seared chicken thighs on top, skin-side up. Roast at 400°F for 40-45 minutes until chicken reaches 165°F internal temperature and potatoes are fork-tender with golden edges.
1.5 lbs Yukon Gold or red potatoes, 8 to garlic cloves, 2 sprigs fresh rosemary, 0.25 cup olive oil, 4 bone-in chicken thighs
Remove skillet from oven (use oven mitts). Transfer chicken and potatoes to serving platter and tent with foil. Place skillet over medium heat, add white wine, and scrape up browned bits with a wooden spoon. Add chicken broth and optional artichoke hearts, then simmer 3-4 minutes until sauce reduces slightly. Stir in butter if using.
0.5 cup dry white wine, 0.5 cup chicken broth, 2 tbsp butter, 1 cup artichoke hearts
Pour sauce over chicken and potatoes, then garnish with chopped parsley. Let rest 5 minutes before serving so the juices redistribute and the flavors settle.
0.25 cup fresh parsley
