Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale

Name: Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale
Ingredients: 4 skin-on, bone-in chicken drumsticks; 4 skin-on, bone-in chicken thighs; 1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise); EVOO, for liberal drizzling; Sea salt and freshly ground black pepper; 1 1/2 pounds baby potatoes; 4 to 5 sprigs fresh rosemary, leaves stripped and chopped; 2 small to medium onions, cut into thin wedges with the root ends attached; Handful fresh bay leaves; One 10-ounce box frozen artichoke hearts, thawed, drained and halved, or one 14-ounce can artichoke hearts, drained and halved; 1 head garlic, cloves separated and crushed; 1 lemon, sliced; 1 cup dry white wine; 1 bunch black kale or dinosaur kale, stemmed; Freshly grated nutmeg