Braised Chicken with Lemon and Olives

8 chicken thighs, skin-on and bone-in, about 3-1/2 pounds

1/2 teaspoon red pepper flakes

6 garlic cloves, minced

1/2 teaspoon crushed fennel seeds

1 tablespoon roughly chopped rosemary

1 tablespoon olive oil

2  Meyer lemons, cut in wedges

1 cup flavorful olives with pits, a mixture of black and green, about 1 pound

1 cup chicken broth

3 tablespoons chopped parsley

l. Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel, and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.