Preheat the oven to 400˚F.
Arrange the chicken, bell pepper, potatoes, onion, thyme, salt and pepper in a wide, shallow roasting pan. Halve the lemon, squeeze the juice over top, and add the squeezed lemon halves to the pan. Pour the oil from the jar of artichokes into the pan. Reserve the artichokes for later. Toss the chicken and vegetables together so that everything is nicely coated in the oil. Transfer to the oven and roast for 30 minutes.
Remove the pan from the oven and add the artichokes, anchovies (if desired) and black olives. Toss well to combine. Return the pan to the oven and roast for another 15 – 20 minutes, until the chicken skin is crisp and golden brown. If you find that the chicken skin is not crisping, broil on high for a few minutes to finish.
Serve, family-style, with some crusty bread to soak up all of the delicious juices.