Preheat oven to 400°
Pat the chicken thighs dry and season with salt and pepper
Heat a heavy bottomed pan, cast iron if you have it, and add the oil. Gently add the chicken thighs to the pan.
Turn the thighs over and add the sherry wine to the pan, along with the lemon juice. Bring to a simmer and add the chicken stock.
Add the lemon slices, sliced garlic, olives, and chopped herbs to the pan and place in the oven. Cook until the chicken is done, at 160°, about 15 more minutes.
Serve over couscous or rice with some freshly sauteed greens.