Preheat the oven to 350° F.

Pat the chicken dry with a paper towel and season both sides with fresh ground pepper and salt. (I used pink Himalayan salt.)

Heat 3 Tbs. olive oil over medium heat in a skillet or oven proof pan. (I used a 10” copper pan.) Add the garlic and saute until it becomes fragrant. Add the chicken (skin side down) and sear it until it becomes golden brown (about 10 minutes per side). I used a very thin metal spatula to flip the chicken.

Remove the chicken and garlic from the pan and cover it with a plate to keep it warm.

Add the onion, 1 Tbs. chopped oregano, and lemon slices to the pan. Stir until the onions become soft (bout 5 minutes). Scrape the sides of the pan. (The dark brown pieces add a delicious flavor!)

Add the chicken (skin side up) and garlic back to the pan. (My 10” round pan was perfect for 7-8 thighs.) Sprinkle 1 Tbs. chopped oregano over the top and add the olives, juice of one lemon and salt and pepper.

Place the pan into the oven and bake for 45-50 minutes on a middle rack.

Remove pan from the oven being very careful. It will be very hot.

Serve immediately.