In a medium frying pan, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add ¾ cup of pitted Castelvetrano olives, 1 teaspoon of orange zest, 1 teaspoon of lemon zest, and 2 cloves of minced garlic. Sauté for about 3 minutes until fragrant, then stir in segments of 1 orange and the juices. Allow the mixture to warm through before adding ¼ cup each of chopped parsley and basil. Set aside once well combined.

In a large bowl, combine 4 bone-in, skin-on chicken thighs with 3 minced garlic cloves, 3 tablespoons of olive oil, 1 tablespoon of chopped fresh rosemary, and 1 tablespoon of fresh thyme. Sprinkle in 1 teaspoon of smoked paprika, and season generously with kosher salt and black pepper. Coat the chicken thoroughly, cover it with plastic wrap, and let it marinate in the refrigerator for at least 1 hour, or ideally overnight for maximum flavor infusion.

Preheat your oven to 425°F (220°C). Once heated, arrange the marinated chicken, skin side up, on a parchment-lined baking sheet. Roast the chicken in the oven undisturbed for approximately 35 minutes, or until the internal temperature reaches 180°F (82°C) and the skin is golden brown and crisp.

After roasting, baste the chicken with the rendered juices from the pan for extra flavor. Switch your oven to broil on high for 2-3 minutes, watching closely as it crisps the skin to a beautiful golden finish.

Remove the chicken from the oven and let it rest for a few minutes before plating. Drizzle the warm olive and citrus salsa generously over each piece, and serve alongside a bed of arugula or your favorite green salad.