Prep and season: Pat 6 chicken thighs and legs, skin-on bone-in dry with paper towels. Season all over with 1.5 teaspoons kosher salt and 0.5 teaspoons black pepper, freshly ground. Let sit at room temperature 20-30 minutes while you prep the aromatics.

Preheat oven: Preheat oven to 375°F.

Sear the chicken: Heat 1 tablespoons olive oil or neutral oil in a Dutch oven or heavy oven-safe skillet over medium-high heat. Place chicken skin-side down and sear undisturbed until deep golden brown and rendered, about 7-8 minutes.

Sear second side, then remove: Flip and sear the other side 3-4 minutes, just to color it. Transfer chicken to a plate; it will finish cooking in the oven.

Sweat the aromatics: Pour off all but about 2 tablespoons of fat from the pot. Add 1 yellow onion, sliced and cook over medium heat, stirring, until softened, about 5 minutes. Add 4 garlic cloves, minced and cook 30 seconds until fragrant.

Deglaze: Pour in 0.8 cups dry white wine, scraping up any browned bits from the bottom of the pot. Simmer 2-3 minutes to cook off the raw alcohol smell.

Build the braise: Add 1 cups chicken stock, 1 lemon, sliced thin, 0.5 cups green olives, pitted, and 4 fresh thyme sprigs. Nestle the chicken back in skin-side up, along with any accumulated juices from the plate. The liquid should come about a third of the way up the chicken, not submerge the skin.

Braise in the oven: Transfer the pot, uncovered, to the oven. Braise until chicken reaches 175-185°F internal and is fork-tender, 35-40 minutes.

Rest and finish: Remove from oven, let rest 5 minutes. Discard thyme stems, taste the sauce and adjust salt. Scatter 2 tablespoons fresh parsley, chopped, for finishing over the top and serve straight from the pot.