Move oven rack to middle position and preheat to 400 degrees F.
In a small saucepan over medium-low heat, add the olive oil and garlic. Cook for about 2-3 minutes, or until the garlic becomes fragrant. Be careful to not let the garlic brown! Take the saucepan off the heat and whisk in the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon of salt.
Pour half of the mixture into a 9x13-inch baking dish.
Take a couple pieces of paper towel and pat the chicken dry. Nestle the chicken in the pan and sprinkle the chicken liberally with salt and pepper.
Evenly distribute the potatoes and artichokes over the chicken.
Pour the remaining olive oil mixture over the chicken and vegetables.
Evenly distribute the lemon wedges.
Depending on the size of the chicken, bake for 30-40 minutes or until the internal temperature reaches 165 degrees F. Cover the pan with foil and allow the chicken to rest for 10 minutes. Sprinkle with salt and pepper to taste and serve with pan juices and garnish with fresh chopped parsley.