Remove chicken from refrigerator and allow to almost come to room temperature (about 20 minutes)
Heat oven to 400ºF (220ºC)
Place thighs in a rectangular baking dish, skin side up. Drizzle with olive oil and lemon juice, rubbing it all over the top of the chicken. Season the chicken with salt and pepper. Generously sprinkle with herbs until chicken is evenly coated. Tuck olives in between thighs.
Roast in the oven about 30-40 minutes (check as ovens vary) or until the chicken is very crisp and the meat cooked through.
For extra crispy skin place the chicken under the broiler for just a minute or two.
Serve immediately from the pan or on a warmed platter.