In a frying pan over medium heat, add 2 tablespoons of extra-virgin olive oil, and sauté 1 cup of Castelvetrano olives, zest of 1 orange, zest of 1 lemon, and 2 minced garlic cloves for about 3 minutes until fragrant. Then, stir in 1 segmented orange, 2 tablespoons of orange juice, 1 tablespoon of lemon juice, and fold in ¼ cup each of chopped fresh parsley and basil. Cook for another minute until heated through.

In a large bowl, mix together 4-6 chicken thighs, 4 minced garlic cloves, 2 tablespoons of olive oil, 1 tablespoon of smoked paprika, 1 teaspoon of kosher salt, and ½ teaspoon of cracked black pepper. Ensure the chicken is well coated in the marinade. Cover the bowl and refrigerate for at least 1 hour, ideally overnight.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup, and place the marinated chicken thighs skin-side up on the sheet. Roast in the preheated oven for approximately 35 minutes.

Once the chicken is roasted, baste it with the pan juices to keep it moist. Switch the oven setting to broil on high and broil for 2-3 minutes.

Carefully plate your Herb Roasted Chicken alongside the warm Olive and Citrus Salsa and serve.