Preheat your oven to 375°F (190°C) and pat the chicken thighs dry with paper towels, then season with salt and pepper.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 6-8 minutes until golden. Flip and cook for another 5 minutes before transferring to a plate.

In the same skillet, sauté sliced onion and minced garlic for 3-4 minutes until translucent and aromatic.

Stir in chopped tomatoes, rosemary, thyme, lemon zest, and lemon juice. Cook for about 5 minutes until the sauce thickens.

Add black olives and chicken broth, stirring to combine everything well.

Nestle the seared chicken thighs skin-side up into the sauce.

Transfer the skillet to the oven and bake for 30-35 minutes until the chicken reaches 165°F (75°C). Baste once halfway through.

Let the chicken rest for about 5 minutes before serving warm.