Step 1

Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.

Step 2

Preheat the oven to 375 degrees F (190 degrees C).

Step 3

Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.

Step 4

Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.

Step 5

Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.

Step 6

Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.

Step 7

Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.