In a frying pan, combine the olive oil, olives, orange zest, lemon zest, garlic, and red pepper flakes. Place the pan over medium heat and cook, stirring, until the garlic is sizzling and fragrant, around 3 minutes. Add the orange segments, orange juice and lemon juice and cook, gently stirring, until the orange segments are warmed through, around 1 minute. Remove the pan from the heat, add the parsley and basil and stir through to combine. Taste the salsa for seasoning and adjust with salt and lemon juice as desired. Set aside until ready to serve.

In a bowl, combine the chicken thighs, garlic, olive oil, rosemary, thyme, paprika, salt and pepper and toss well to coat. Cover and refrigerate the chicken for 1 hour to overnight.

Preheat the oven to 425F.

Place the chicken, skin side-up, onto a sheet pan lined with parchment paper, transfer it to the oven and cook, undisturbed, until the thickest part of the chicken reaches 180F, around 35 minutes. Baste the chicken with the rendered juices, switch the oven setting to broil and continue cooking the chicken, skin side-up, until the skin is golden brown and crispy, 2 to 3 minutes. Remove the chicken from the oven and serve with the Warm Olive and Citrus Salsa and a side of arugula.