Chicken with potatoes and artichokes

This is one of my favorite go to meals!!!  In this photo I used a whole chicken to roast instead of pieces because that is what I had on hand.  My family loves this meal.  It's easy and tastes great.  You can always half the recipe.

Chicken with potatoes and artichokes

4 skin-on, bone-in chicken drumsticks
4 skin-on, bone-in chicken thighs
1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise)
EVOO, for liberal drizzling
Sea salt and freshly ground black pepper
1 1/2 pounds baby potatoes
4 to 5 sprigs fresh rosemary, leaves stripped and chopped
2 small to medium onions, cut into thin wedges with the root ends attached
Handful fresh bay leaves
One 10-ounce box frozen artichoke hearts, thawed, drained and halved, or one 14-ounce can artichoke hearts, drained and halved
1 head garlic, cloves separated and crushed
1 lemon, sliced
1 cup dry white wine

Directions
Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.
In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.
Position the rack on the center of the oven and preheat the oven to 350 degrees F.
Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven.