Servings: 4 to 6

6 bone-in skinless chicken thighs (about 2 lbs.) 6 bone-in skinless chicken thighs (about 2 lbs.)
sea salt & black pepper sea salt & black pepper
1/2 red onion, thinly sliced ½ red onion, thinly sliced
1 lemon, sliced 1 lemon, sliced
3/4 cup pitted olives mixed ¾ cup pitted olives mixed
4 large garlic cloves, smashed and peeled 4 large garlic cloves, smashed and peeled
1 Tablespoon fresh thyme leaves 1 Tablespoon fresh thyme leaves
3 Tablespoons olive oil 3 Tablespoons olive oil
1/2 cup water ½ cup water

Preheat oven to 375 degrees.
Put chicken thighs in 9x13-inch baking dish (snug but not overlapping). Season generously with salt and pepper, then toss with the onion, lemon, olives, garlic, thyme and olive oil. Cover and let marinate at room temp for 30 minutes.
Uncover, add water, and cook in oven for 1 hour to 1 hour 15 minutes, until skin is nicely browned.