In a bowl, combine lemon juice, three and a half tablespoons olive oil, red wine vinegar, garlic, basil, oregano, parsley, and salt.

Pour half the marinade into a shallow dish. Add chicken thighs and coat.

Marinate for one hour to overnight (if you’re in a rush, 15 minutes will do). Turn chicken occasionally to make sure it’s well covered.

Preheat oven to 430 degrees Fahrenheit.

Place remaining tablespoon of oil in a large ovenproof pan or skillet and heat on medium heat.

Remove chicken from dish and spoon or brush on any herbs left in baking dish. Sear chicken on both sides until golden, around four minutes per side.

If pan is ovenproof, add in red onion, the rest of marinade, and 1/4 cup of water. Otherwise, place chicken in roaster and add aforementioned ingredients.

Cover skillet/roaster and bake for 35 minutes.

Uncover chicken and broil for five to 10 minutes or until chicken is crispy and golden brown.

Serve with Kalamata olives and lemon slices.