Roasted Chicken with artichokes, lemon and thyme

Here is a Mediterranean recipe for chicken from London's, Stevie Parle that I have adapted to be even faster and easier. Plus, it's all Paleo.

Ingredients

1 can/tin of artichoke hearts
2 lemons, thickly sliced
2 onions, thickly sliced
1 head of garlic, peeled and broken into cloves
1 teaspoon sage
2 teaspoons thyme
2 teaspoons chopped parsley
2 handfuls of pitted olives, black or green
Olive oil
1/2  cup white wine

Directions

1. Preheat oven to 200C/400
2. In a roasting pan, spread out the sliced onions, lemons and garlic cloves. Then add the thyme, sage, olives and artichoke hearts on top.
3. Place pieces of chicken on top of that - whatever pieces you prefer - but I think thighs are the nicest and season with salt and pepper and some paprika or cayenne pepper for colour is also good but not essential.
4. Drizzle olive oil over the chicken. Then add the white wine
5. Place in the oven and cook for 45 minutes
6. Scatter the chopped parsley over the dish - or skip it. I do it because it makes it look better and because I like parsley but it's not essential