Heat 2 tablespoons of extra-virgin olive oil in a medium saucepan over medium heat. Add 1 cup of Castelvetrano olives, the zest of one orange, the zest of one lemon, and 2 minced garlic cloves. Sauté for about 3-5 minutes until fragrant and the olives start to soften. Stir in the segments of one orange and the juice of half a lemon, then remove from heat and set aside.

In a large mixing bowl, combine 4 chicken thighs, 2 minced garlic cloves, 3 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of kosher salt, and freshly-cracked black pepper to taste. Use your hands to rub the marinade evenly over the chicken. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for more flavorful chicken.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Place the marinated chicken thighs skin-side up on the prepared sheet pan. Roast in the preheated oven for about 35 minutes or until the internal temperature reaches 180°F (82°C) and the skin is golden brown and crispy.

Once the chicken is roasted, remove it from the oven and baste it with the pan juices. Switch your oven to broil and return the chicken to the oven for an additional 2-3 minutes, watching closely until the skin becomes even crispier.

Remove the chicken from the oven and allow it to rest for a few minutes. Plate the herb roasted chicken with the warm salsa of olives and citrus spooned over the top. Garnish with freshly chopped parsley and basil.