Preheat oven to 425°F. Place chicken thighs in a roasting pan and generously sprinkle each one with garlic powder, red pepper flakes, oregano and salt. Add artichokes, olives and roasted peppers then pour in the chicken broth, white wine and balsamic vinegar.
Bake for about 45 minutes until the chicken is cooked through and slightly browned on top. Sprinkle with the chopped parsley and drizzle balsamic over the chicken before serving with a