Pat chicken dry and season both sides with salt and pepper. Arrange thighs skin side-up on a rimmed baking sheet and allow to come to room temperature as you prepare the other ingredients. Preheat oven to 375°, convection setting.

Heat a large cast iron skillet over medium-high heat. When it is hot, add a tablespoon of oil and swirl to coat. Sear thighs skin side-down for 5-7 minutes, or until burnished and golden.

Turn thighs so skin faces up. Add shallots, garlic, and lemons, nestling them in the spaces between, and cook until shallots are translucent and lemons begin to caramelize, about 5 minutes.

Turn lemons to brown on opposite sides, add olives and wine, and reduce wine by half. Add stock, bring to a boil, then transfer pan to roast in the oven.

Cook thighs until juices run clear when pierced with a sharp knife at the thickest part of the meat, 15-20 minutes. Transfer pan to a trivet and allow to cool slightly. Sprinkle all with Aleppo chili pepper to taste.

Spoon chicken, olives, shallots, lemons, and pan sauce into shallow bowls and eat with crusty bread to sop up the juices.