Preheat oven to 375 degrees Fahrenheit.

Add olive oil to a large oven-safe skillet over medium to medium-high heat. Season chicken liberally with salt and freshly cracked black pepper. Once the oil is hot, add the chicken and sear for three to four minutes per side, or until deeply golden brown. Remove chicken from the skillet and set aside on a plate.

Add the shallot and garlic to the pan, scraping up the brown bits with a spatula, cooking for 30 seconds to one minute or until fragrant. Add the white wine, continuing to scrape up the brown bits. Increase heat to high and cook for one to two minutes.

Add the chicken and its juices back into the skillet, along with the cherry tomatoes, olives, rosemary, and thyme. Make sure all of the ingredients are nestled down into the skillet and its liquid. Bake for minutes, or until chicken is cooked through, 40 to 45 minutes, and tomatoes are starting to cook down and burst. Discard the rosemary and thyme. Finish with chopped parsley and a squeeze of fresh lemon.