Skillet Lemon Chicken Thighs with Blistered Olives

Like many, once I discovered chicken thighs, it was hard for me to revert to my old boneless, skinless breast ways. They actually taste like something, are basically impossible to cook up to be chalky and tough, and, if you go for the skin-on ones like I usually do, you’re rewarded with the browned, crispy results that comes with it. It may seem odd to start the thighs in a cold skillet but doing so actually helps the fat render out of the skin more efficiently so it gets cracker-like crisp