Preparation Steps

• Combine garlic paste, oregano, Italian seasoning, salt, and pepper in a large bowl; mix until thoroughly incorporated.
• Add the chicken thighs to the bowl and rub the paste into the chicken until evenly coated; set aside.
• Heat olive oil in a large nonstick skillet or pan over medium-heat.
• Remove previously prepared chicken thighs from the bowl and add them to the hot oil. Cook for 5 to 6 minutes, or until chicken begins to brown; turn them over and continue to cook for about 5 more minutes, or until browned.
• Remove chicken thighs from skillet and set aside.
• Add the onions and garlic to the pan; season with salt and cook for about 3 minutes, or until onions are soft. Stir frequently.
• Lower heat to a medium and add the lemon slices and wine, stirring to loosen any browned bits stuck to the bottom; cook for 3 minutes.
• Add the chicken broth, return the thighs to the skillet, and bring to a boil; lower heat to a simmer and continue to cook for 5 minutes.
• Add the olives and continue simmering for 10 minutes.
• Remove from heat and let stand 5 to 7 minutes, or until most of the liquid is absorbed, but not all of it.
• Serve chicken and ladle olives and liquid over the chicken thighs.