Roast Split Chicken with Lemony Artichoke Sauce

INGREDIENTS

• 2 tablespoons high heat cooking oil (canola, vegetable, peanut)
• One 3.5 pound organic chicken, spatchcocked
• kosher salt & freshly ground black pepper
• 1 whole artichoke, trimmed or 6 ounces drained canned artichoke hearts, sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly chopped parsley
• 1/2 cup white wine
• 1/2 lemon