Tangy Roasted Chicken Thighs With Artichoke Panzanella

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4 large garlic cloves

One 1/4-inch piece of fresh ginger, peeled and coarsely chopped

2 teaspoons sweet paprika

1/2 teaspoon cayenne

1/3 cup plus 1 tablespoon fresh lemon juice

8 bone-in, skin-on chicken thighs (2 3/4 pounds)

2 tablespoons chopped cilantro leaves

1 scallion, thinly sliced

1/2 cup extra-virgin olive oil

1/4 cup chopped flat-leaf parsley

One 3/4-pound loaf white country-style bread, sliced 1 inch thick

Kosher salt and freshly ground pepper

12 ounces cherry tomatoes

8 baby artichokes in oil, drained and halved lengthwise (see Note)

1 tablespoon grated lemon zest

1 tablespoon canola oil

1/4 cup chicken stock

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