Step 1

Pre-heat the oven to 450 F degrees.

Step 2

Pat dry chicken thighs with paper towels. Season well with salt and pepper.

Step 3

Heat 1 tablespoon olive oil in an oven-proof skillet. Sear chicken skin-side down until browned in medium heat, 4-5 minutes. Flip and cook the other side for another 3-4 minutes.

Step 4

Add in the potatoes and garlic and spread them around the chicken. Pour in the chicken broth. Bring it to a boil.

Step 5

Add in the olives. Distribute the slices of lemon and thyme evenly within the skillet.

Step 6

Transfer skillet to the oven. Roast, stirring potatoes halfway through, until chicken is fully cooked and tender, 30-35 minutes.

Step 7

Serve immediately alongside with your favorite rice, bulgur or salad.