Preheat oven to 450 degrees. Season chicken on both sides with salt and pepper. Heat a large cast-iron skillet over medium-high, coat bottom of pan with oil, and then add chicken skin side down. Cook for about 5 minutes until browned on one side and skin will release easily from pan, then flip.
Add chicken stock, garlic, olives, lemon, and 8 sprigs of thyme.
Transfer skillet to oven, and roast until chicken is cooked through, about 30 minutes.
Let rest tented with foil for a few minutes, then garnish with fresh thyme sprigs and more lemon wheels.