One Pan Roasted Lemon Chicken with Artichokes ___

For the Chicken:

• 5 russet potatoes- peeled and cut into wedges
• 1 pound bone in skinless chicken pieces, I used thighs and drumsticks
• 1 18oz jar marinated artichokes (if you’re using the ones with stems cut them in half)
• 0.5 cup extra virgin olive oil
• juice of 1 lemon
• 0.25 cup white wine, such as Pinot Grigio
• 1 tablespoon oregano
• 1 tablespoon garlic powder
• 5 rosemary sprigs
• salt and black pepper as desired
• lemon slices for garnish (optional)