Heat a large skillet to medium-high heat

Add 1 tbsp of olive oil.

Add lemon slices and sear until browned, 3-5 min on each side.

Transfer lemons to a plate.

Season the thighs with salt & pepper

Add 1 tbsp of olive oil to the hot pan

Sear the chicken thighs until golden brown, about 3-4 minutes each side.

Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn't burn

Add the green olives, capers and chicken broth.

Add the reserved chicken and any juices, plus the reserved lemons and their juices

Cook over high heat until the broth is reduced by half, about 5 minutes.

Add the butter and parsley and cook for another minute.

Season with salt and pepper to taste.

Transfer to plates and spoon the olives, capers, lemons on top.

Serve with a green salad on the side.