- Preheat oven to 425°F.
- Drizzle 2 tablespoons olive oil into an 8X8 baking dish.
- Arrange the chicken thighs and lemon wedges in pan and top with chopped rosemary.
- Add the artichokes.
- Sprinkle with salt & pepper and drizzle with remaining olive oil.
- Bake for 55 minutes.
- Combine oregano, basil, onion, parsley, salt, pepper, capers, lemon juice and feta.
- Set aside for 10 minutes.
- Drizzle with olive oil, toss and serve.