Yummy and a nice change of pace! I seared (salt and peppered) boneless skinless thighs (other pieces and/or bone in will work too) in a big cast iron pan with 2 Tbs oil...cut a lemon on half, squeezed it over the top and then threw in the squeezed lemon halves....added a handful of chopped black and green olives, 2 Tbs capers, a cup of whole cherry tomatoes, half a sliced onion, 4 cloves of chopped garlic and a handful of chopped fresh italian parsley (and red pepper flakes if you want it a little spicy). Roast at 450 for about 30 minutes or until browned and the chicken is cooked. Top with 2 Tbs butter and more fresh parsley. Stir together and serve.
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