Tim Love steps away from Texan cuisine and shares a homey side of himself with this roasted chicken thigh recipe.
In a small bowl, mix the mayonnaise, olives, and basil together. Stuff the mixture under the skin of each chicken thigh. In a large sauté pan, add enough oil to coat the bottom of the pan and heat to medium. Season each stuffed chicken thigh liberally with salt and pepper. Place the thighs skin side down into the sauté pan and sear for 4 minutes. Flip and cook for 4 more minutes. Add the chicken broth and lemon juice and place in 400-degree oven for 10 minutes. Remove from the oven, whisk in the butter, and serve.