Chicken with Artichokes and Olives

Ok this recipe is really good. It's a Melissa Clark dish from the NYT and I didn't have exactly all the right ingredients (when has that ever stopped me?) but it it turned out great and yes you should make it!

1 pkg chicken legs ( or thighs would be fine)
1 can diced tomatoes, drained
Salt and pepper
4 cloves garlic minced
Zest from one lemon
1 bag artichoke hearts, thawed
Ten big garlic olives, halved
Red pepper flakes
Rosemary
3/4 cup white wine
Olive oil

Preheat oven 375

In a large oven proof skillet with lid, salt and pepper chicken legs and brown for about 4 minutes on each side. Remove to plate. In skillet add some olive oil and then add artichoke hearts and garlic-- stir around a bit and then add olives, tomatoes, rosemary, red pepper flakes, zest and wine. Stir well and then add chicken legs back in and cover with lid and bake in oven for 35 minutes. Take out of oven and sprinkle with Parmesan and juice of half a lemon. Serve with bread for sauce-- total yum!