Prepare the marinade by whisking the dry white wine, olive oil, Dijon mustard, ground turmeric, and onion powder together in a large bowl.

Add the chicken thighs and turn to coat in the marinade. Cover and leave in the fridge for at least an hour.

Preheat the oven to 375F.

Place the chicken into a very large baking dish skin side up. Season with salt and pepper. Add the sliced fennel and artichokes. Season again.

Finally, drizzle the marinade over the top of the veggies. Cover and roast for 30 minutes.

Uncover, place some lemon slices on top, and then return to the oven (uncovered) for 20-25 minutes or until the chicken has reached an internal temperature of 165F.