In a large, oven-proof skillet heat olive oil until shimmering. Season chicken thighs on both sides with salt and pepper then add to skillet skin side down. Brown chicken skin about 4 minutes. Flip thighs over and add 4 whole garlic cloves. Let cook about 2 minutes until garlic begins to brown. Turn garlic to prevent burning. Remove thighs and garlic to a plate and set aside. Repeat with remaining thighs and garlic.
Pour fat from pan then add 1 tablespoon fat back to pan. Add onion and cook until softened, about 3–4 minutes. Add artichoke hearts, green beans, lemon slices and oregano and cook another 3 minutes. Pour chicken broth into pan and scrape up any brown bits. Nestle chicken thighs and garlic back into pan along with the Greek olives and add juice of second lemon to pan. Transfer to oven and cook 50–55 minutes until chicken is cooked through.
Crumble feta cheese over the dish and take entire pan to the table. Serve solo or with rice or pasta.
One Last Thing
Frozen artichokes taste just as good as the fresh ones and will save you a little time in the kitchen!