Heat olive oil in a large pot over medium heat. Season chicken thighs with salt and pepper, then add to the pot skin-side down. Cook until browned, about 5-7 minutes.

Flip the chicken and add the sliced lemon and chopped dates. Cook for another 5 minutes.

Pour in the chicken broth and add thyme. Bring to a simmer, cover, and cook for 30 minutes until the chicken is cooked through.

Remove the lid and let it cook for an additional 5-10 minutes to reduce the sauce.

Serve hot, garnished with additional thyme if desired.