Start by patting the chicken thighs dry with a paper towel. Drizzle them with half of the olive oil, lemon pepper seasoning, and salt.
Heat the remaining olive oil in a skillet over medium-low. Place the chicken thighs skin side down into the pan. Cook for 7-8 minutes or until the skin is crispy and golden. Flip and cook an additional 8-10 minutes.
Remove the thighs from the pan and place onto a plate. Add in the diced onion, garlic, and lemon zest. Cook them in the chicken juices for 4-5 minutes until the onions have softened. Add the orzo and chicken broth and stir well.
Add the chicken back into the pan. Bring to a simmer then reduce the heat to low. Add in the olives, then cover and cook for approximately 20 minutes, or until the liquid is absorbed and the orzo is cooked. Garnish with fresh parsley if using.
