Ingredients:

• 6 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and black pepper to taste
• 1/2 cup chicken broth
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup sun-dried tomatoes, chopped
• Fresh parsley, chopped (for garnish)
• Crumbled feta cheese (for serving)

Steps:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Chicken:
   • Pat the chicken thighs dry with paper towels.
   • Season both sides of the chicken thighs with salt and black pepper.
3. Make the Marinade:
   • In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, dried rosemary, and paprika.
4. Marinate the Chicken:
   • Place the chicken thighs in a large bowl or a resealable plastic bag.
   • Pour the marinade over the chicken thighs, ensuring they are evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
5. Sear the Chicken:
   • Heat a large oven-safe skillet over medium-high heat.
   • Once hot, add the chicken thighs, skin side down, and sear for 3-4 minutes until golden brown and crispy. Flip the chicken thighs and sear the other side for an additional 3-4 minutes.
6. Add Remaining Ingredients:
   • Pour the chicken broth into the skillet, around the chicken thighs.
   • Scatter the Kalamata olives and chopped sun-dried tomatoes around the chicken thighs.
7. Bake:
   • Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken thighs are cooked through and reach an internal temperature of 165°F (75°C).
8. Serve:
   • Once cooked, remove the skillet from the oven.
   • Garnish the chicken thighs with chopped fresh parsley and crumbled feta cheese.
   • Serve hot, either directly from the skillet or transfer to a serving platter.