Instructions

• Preheat the oven to 375°F (190°C).
• In a small bowl, combine 1 teaspoon ground paprika, 1 teaspoon kosher salt, ½ teaspoon ground cayenne, ½ teaspoon ground cumin, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground turmeric. Pat the 8 bone-in, skin-on chicken thighs dry with paper towels, then rub the spice mixture evenly into the skin of each thigh.
• Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat until shimmering.
• Add the chicken thighs to the skillet, skin-side down. Brown the skin for about 5–7 minutes, until golden; then flip the thighs so they are skin-side up.
• Arrange 1 sliced onion and sliced pieces of 1 lemon around and between the thighs. Add 1 cup canned chickpeas (drained and rinsed), ½ cup green olives (pitted), ½ cup kalamata olives (pitted), 2 cloves garlic (minced), and 1 tablespoon lemon zest to the skillet, distributing them evenly.
• Pour 1 cup low-sodium chicken broth into the skillet around the chicken (not directly over the skin).
• Transfer the oven-safe skillet to the preheated oven and bake uncovered for 25 minutes.
• Remove from the oven and let rest a few minutes before serving. Serve with rice or couscous if desired.