Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
Per serving: 431.6 (kcal) calories, 30.2 % calories from fat, 14.5 g fat, 2.8 g saturated fat, 171.2 mg cholesterol, 8.7 g carbohydrates, 2.3 g dietary fiber, 3.2 g total sugars, 6.4 g net carbohydrates, 64.4 g protein Nutritional analysis provided by Bon Appétit