3 Tbsp. plus ½ cup extra-virgin olive oil, divided- save some for the grill!
4 skin-on, bone-in chicken breasts
Kosher salt, ground pepper
4 garlic cloves, crushed
3 large sprigs thyme
1 cup torn pitted olives
Thinly slice 1 lemon into rounds; pluck out seeds. Place half of the lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl ( about ¼ cup).
Pat chicken dry again and rub with 2 Tbsp. of oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, this should take about 3 minutes. Transfer to a plate. Grill chicken skin side down, until skin is browned and starting to crisp, 15–20 minutes. Turn chicken over, cover, and continue to grill. After several minutes, insert a thermometer into thickest part of breast cook until 160°.
Pull chicken meat from bones and slice ½" thick. Place the chicken on a platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining ½ cup oil over. Enjoy!
Original Recipe: https://www.bonappetit.com/recipe/grilled-chicken-with-lemon-and-thyme