Whisk together 2 T. olive oil, balsamic vinegar, lemon juice, 2 cloves garlic, 1/2 t. thyme, and salt in a large mixing bowl. Toss chicken thighs to coat evenly and marinate for 20 minutes.

Heat 1 T. olive oil in a large skillet over medium-high heat. Sprinkle chicken with salt & pepper, then add to skillet skin-down and cook until golden, about 5 minutes, without disturbing. Flip and repeat, then remove chicken to a plate.

Drain any excess fat from the skillet, then add onion and remaining garlic. Cook until soft, then stir in remaining thyme.

Add mushrooms, tomatoes, olives, and wine, scraping the bottom of the skillet. Bring to a simmer.

Return chicken thighs to the skillet skin-up and press down into the skillet so only the crisp top is exposed.

Simmer for 20-25 minutes, until center of chicken is fully cooked. Serve hot!