Instructions

1. Preheat the oven to 375°F (190°C). Pat the chicken dry. In a small bowl, mix the lemon zest, 1 tablespoon lemon juice, oregano, smoked paprika, red pepper flakes, 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon olive oil to make a paste. Rub it all over the chicken.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear until the skin is deep golden and much of the fat has rendered, 6 to 8 minutes. Flip and cook 1 to 2 minutes more, then transfer chicken to a plate.
3. Pour off excess fat, leaving about 1 tablespoon in the pan. Lower heat to medium, add the garlic and cook until fragrant, about 30 seconds. Add the white wine and simmer, scraping up browned bits, until reduced by half, about 1 minute.
4. Stir in the chicken broth and remaining lemon juice (from the 2 zested lemons) and bring to a gentle simmer. Nestle the chicken back in, skin-side up. Scatter the artichokes, olives, capers and cherry tomatoes around the chicken and tuck the lemon slices into the sauce. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
5. Transfer the skillet to the oven and roast until the chicken is cooked through and very tender, 18 to 22 minutes, or until it reaches 175°F (79°C) in the thickest part.
6. Return the skillet to the stovetop over medium heat. Move the chicken to a plate. Swirl in the butter and simmer the sauce 2 to 3 minutes, until glossy and lightly thickened. Taste and adjust seasoning.
7. Stir in half of the parsley and dill, then return the chicken to the pan and spoon sauce over the top. Sprinkle with remaining herbs and rest 5 minutes before serving.