Pat chicken thighs completely dry with a paper towel.

Season your chicken with sea salt and pepper on both sides.

Heat butter in a large heavy-bottomed skillet over medium-high heat.

Add lemon slices and cook undisturbed for about 2-3 minutes, until they are golden-brown.

Sprinkle with a tiny pinch of sea salt and pepper, then set your caramelized lemon slices aside on a plate.

Add the oil into that same skillet over medium-high heat, and sear your chicken, skin side down, until golden brown. Flip and continue to cook over medium heat until almost cooked through, but not quite, about 4 minutes each side. Set your seared chicken aside on a plate.

Into that same preheated skillet, sauté the onions until soft, about 3 minutes.

Add garlic and cook for 1 minute more.

Stir in all of the seasonings and pour in the stock/broth, scraping any bits from the bottom of the pan.

Once your sauce starts to bubble, return the chicken back to the skillet, along with the olives, lemon juice, zest, and caramelized lemons.

Reduce heat to low and cook, partially covered, until chicken is fully cooked through and no longer pink on the inside, about 12-15 minutes depending on the size of your thighs.

Garnish with fresh parsley and serve hot.

Enjoy!