Pan Seared and Baked Chicken with Spinach, Onions and Artichoke

Delicious, delicious, delicious!  True soul food! I served ours on some yummy homemade mashies.  Enjoy!
-1 Tbs salted butter
-2 Tbs extra virgin olive oil
-4 chicken thighs, skin-on, bone-in
-salt and pepper
-1 onion, halved and sliced
-1 red onion, halved and sliced
-1 (14 oz) can marinated artichoke hearts, drained and roughly chopped
-1 medium zucchini, chopped
-2 cloves garlic, minced
-6 oz baby spinach
-1/2 cup vegetable broth
Preheat oven to 425 F.
Heat butter and oil in large oven proof skillet.  Generously season chicken on both sides with salt and pepper.  Add to hot skillet and sear for about 5 minutes on each side-just until golden brown, although chicken won't be cooked through at this point.  Remove chicken from skillet onto plate.
Return skillet to stove and add the onions, artichoke hearts and zucchini.  Season with a little salt and pepper.  Cook for about 5 minutes or until veggies start to get tender.  Add the garlic and spinach and cook for 1 more minutes.  Season with a little more salt and pepper and add the broth.  Give it a good stir.
Remove from stove and add the chicken.  Place in preheated oven and bake uncovered for about 20 minutes or until chicken is cooked through.
Serve on top of mashies or by itself.  Enjoy!