This recipe is from the April 2010 issue of Fitness Magazine (yes, I saved it and just now got around to making it).
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
8-10 skinless chicken thighs, bone in (I used breasts, cut into sections)
1/4 cup white wine
2 garlic cloves, sliced into thin rounds
3-4 springs of fresh thyme
1/2 cup pitted olives such as Kalamata
1 lemon, sliced into thin rounds
Preheat oven to 450*. Heat olive oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper; add to pan, meaty side down. Cook for 5 minutes. Turn and cook 2 minutes more. Pour out any excess fat. Return pan to burner, stir in broth and wine, scraping up any brown bits. Scatter garlic, thyme, and olives on chicken. Lay one lemon round on each piece of chicken.
Place skillet in oven (I don't have an oven proof skillet, so I transferred to a casserole dish). Roast for 17-20 minutes, or until juices run clear.
This chicken is fantastic! Tender and juicy, and so much flavor. I'll certainly be making it again.