Step 1

Preheat the oven to 400°F

Step 2

Place a large well-seasoned cast-iron pan or large nonstick pan over low heat

Step 3

Place the chicken thighs skin-side down in the pan and let cook, undisturbed, for 15 minutes or until the fat has started to render from the chicken and the skin begins to brown

Step 4

Season the chicken with salt and pepper

Step 5

Add the onions, garlic and lemon rind, evenly distributing them around the pan

Step 6

Give the pan a shake so everything settles into an even layer and then add the olive brine, dry vermouth and vodka (if using)

Step 7

Place the pan in the oven and cook for 20 to 25 minutes or until the chicken is brown and the skin is crisp

Step 8

While the chicken cooks, make the olive topper

Step 9

In a small bowl, combine the olives, parsley, lemon juice and olive oil

Step 10

Season with salt and pepper

Step 11

Set aside

Step 12

Take the pan from the oven and remove the chicken thighs to a plate

Step 13

Place the pan on the stovetop over medium heat

Step 14

Cook, stirring occasionally, until the liquid is reduced by half and the sauce begins to coat the onions, about 5 minutes

Step 15

Pour the glossy sauce and onions onto a serving dish

Step 16

Arrange the chicken thighs on top and then carefully spoon the olive mixture around the chicken

Step 17

Serve immediately