Season the chicken thighs generously with salt on all sides.
Heat a large, oven-safe skillet or casserole dish with 1 tablespoon (15 ml / 0.5 fl oz) of ghee over medium-high heat.
Once hot, place the chicken thighs skin-side down in a single layer.
Cook for 5 to 8 minutes until the skin is golden brown and crispy.
Flip and cook for another 3 to 5 minutes.
Remove the chicken from the pan and set aside.
Preheat your oven to 375°F / 190°C.
In the same skillet, add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of ghee.
Add the sliced onion and cook for 5 to 8 minutes, until softened and lightly browned.
Stir in the minced garlic, water, lemon juice, thyme, oregano, and rosemary.
Add the broccoli, toss to coat in the juices, and cook covered over medium-low heat for about 3 minutes.
Add the zucchini, capers, and olives to the skillet. Return the browned chicken thighs to the pan, nestling them amongst the vegetables.
Top everything with the fresh lemon slices.
Transfer the skillet to the preheated oven and bake, uncovered, for 15 to 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Carefully remove the skillet from the oven.
Discard the cooked lemon slices.
Season with fresh black pepper, garnish with chopped parsley, and finish with a drizzle of extra-virgin olive oil.
Serve immediately.
Don't crowd the pan when searing the chicken. Give each piece enough space to brown properly. If your skillet is too small, sear the chicken in two batches.
