Preheat your oven to 375°F.

Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 5-7 minutes on each side, until golden brown. Remove the chicken from the skillet and set it aside.

Add the sliced fennel to the skillet and cook for 5-7 minutes, until it's tender and lightly browned.

Add the minced garlic, fennel seeds, and dried oregano to the skillet and cook for 1-2 minutes, until fragrant.

Add the chicken broth and olives to the skillet and bring the mixture to a simmer.

Place the chicken thighs back into the skillet, skin side up, and spoon the fennel and olive mixture over the top.

Transfer the skillet to the preheated oven and bake for 30-35 minutes, until the chicken is fully cooked and the skin is crispy.

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.