Preheat the oven to 375° F, and boil 2-3 cups of water in a kettle on the stovetop.

Meanwhile, in a bowl, combine the lemons, prunes, kalamata olives, garlic, olive oil, and some fresh cracked salt and pepper. Transfer the contents of the bowl to the bottom of an oven-safe skillet or casserole dish, and spread it evenly across the bottom.

Place all the chicken thighs, skin-side up, on a wire rack over a baking sheet. This will allow the boiling water to drain immediately, keeping the bottom of the chicken from cooking during this process. At this point, you can trim off some of the excess skin that trails under the thighs, if necessary. Make sure all the skin is exposed before pouring just enough boiling water over each thigh, until the skin tightens up and shrinks in size. Dab the thighs until completely dry, season with salt and pepper, and transfer them to the skillet, skin-side up. Try not to allow the olive oil to make contact with the skin, in order to allow for maximum crisp!

Place the chicken in the oven and bake for 40 minutes, or until it reaches an internal temperature of 165º. Once the chicken is cooked, baste the tops of each piece with a little bit of lemony oil from the bottom of the skillet, and finish by broiling until golden.

Serve with wild rice or a classic risotto, and enjoy!