Mediterranean Chicken & Olives

This aromatic, pantry-friendly entrée captures the essence of Mediterranean cuisine with savory-salty-tangy flavors in each bite. Serve with rice, couscous or roasted potatoes.
1 lemon
2 to 2 1/2 lb. (4 large) bone-in chicken thighs, skin removed and trimmed of fat
Kosher salt and cracked black pepper
2 Tbsp. olive oil
1 large yellow onion, sliced into 1/8-inch wedges (about 2 cups)
4 large cloves garlic, chopped
1 1/2 tsp. dried oregano
1/4 to 1/2 tsp. red pepper flakes, to taste
1 1/2 cups Kitchen Basics® Original Chicken Stock
1 Tbsp. honey
1 jar (9 oz.) Del Monte® Manzanilla Olives, drained
Coarsely chopped flat leaf parsley, optional
Using a vegetable peeler, cut 4 strips of lemon zest, each about 2 to 3 inches long. Juice the lemon; set aside. Season chicken with salt and pepper. Heat oil in a deep 10 or 12-inch skillet over medium-high heat. Brown chicken on each side 5 minutes. Remove from pan; set aside.
Reduce heat to medium; add onion and cook 5 to 8 minutes, stirring frequently, until softened. Stir in garlic, oregano and red pepper flakes; cook 30 seconds stirring constantly. Add stock, loosening any browned bits from pan with a wooden spoon. Stir in 2 Tbsp. lemon juice, lemon zest, honey and olives. Add chicken, nestling it in among olives.
Bring to a simmer over medium-high heat. Cover and cook 15 to 20 minutes until chicken is done (165°F internal temperature). Sprinkle with parsley before serving, if desired.