Pat the chicken pieces completely dry with a paper towel. Season both sides uniformly with the salt, black pepper, and half of the dried oregano and thyme.

Heat the extra virgin olive oil in a large, heavy skillet over medium-high heat. Add the chicken and sear undisturbed for 4 to 5 minutes per side until a rich golden brown crust forms. Temporarily transfer the chicken to a clean plate.

Lower the heat to medium. Add the diced yellow onion to the residual oil in the skillet and sauté for 3 to 4 minutes until soft and translucent. Toss in the minced garlic and cook for exactly 1 minute, stirring constantly so it does not burn.

Pour the low-sodium chicken broth and fresh lemon juice into the pan. Use a wooden spoon to vigorously scrape up all the flavorful, caramelized browned bits stuck to the bottom of the skillet.

Stir in the remaining dried oregano, thyme, fresh lemon zest, and a pinch of black pepper. Nestle the seared chicken pieces (and any plate juices) back into the skillet. Scatter the drained artichoke hearts and mixed olives all around the poultry.

Bring the liquid to a light simmer, then drop the heat to low. Cover the skillet tightly with a lid and cook for 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest piece reads 165°F (74°C).

Remove the skillet from the heat source. Uncover and scatter the finely chopped fresh parsley and an extra dusting of lemon zest over the top. Serve hot directly from the pan.