Lemon-Herb Chicken Skillet with Olives

Pat chicken thighs dry with paper towels. Season aggressively with salt and black pepper on both sides. Let rest 5 minutes while pan heats.

Heat olive oil in a large cast iron skillet over high heat until smoking begins at edges. Reduce heat to medium-high.

Sear chicken thighs skin-side down without moving for 7 minutes until skin is deep golden brown and releases cleanly. Flip and sear 3 minutes on the other side. Remove to a plate. Pour off all but 1 tablespoon of fat.

Reduce heat to medium. Add whole garlic cloves and sliced onion to the retained fat. Cook, stirring occasionally, for 4 minutes until softened and beginning to color.

Add lemon juice and stir to deglaze any browned bits from the bottom of the pan. Let reduce by half, about 2 minutes.

Nestle chicken thighs back into the pan. Scatter olives around and between the pieces. Add thyme sprigs on top.

Cover and cook over medium-low heat for 15 minutes until chicken is cooked through and juices run clear. Internal temperature should reach 165°F.

Uncover and increase heat to medium. Cook 3 more minutes to reduce sauce and caramelize slightly. Taste and adjust salt.

Transfer chicken to a serving platter. Spoon olives, onion, and pan sauce over the top. Serve immediately.