Pre-heat the oven to 375 degrees. Season the chicken on both sides with salt and pepper. In a large skillet or Dutch-oven, heat the oil and brown the chicken, skin-side down for about 7-8 minutes. Brown the chicken in batches as crowding the pan will cause the chicken to steam and not brown. Transfer the chicken thighs to a baking dish. Scatter the artichokes hearts (not the brine), olives, garlic, lemon slices and thyme sprigs over the chicken.