Roasted Chicken with Lemon and Olives

So M had been talking about this chicken entrée he had at a Greek restaurant in Boston. It had a crispy layer of chicken and an explosion of Mediterranean spices which were really complex and difficult to understand. N was intrigued and took on the challenge of recreating something in WhenIAte's kitchen. To say the least, the dish was much easier on the palette and kicked the Boston dish on its ass! 

Well done N!

Ingredients
1/2 kg chicken (with bone or boneless)
Olive oil

For marination
2 tbsp dried thyme
2 tbsp wholegrain mustard powder or mustard sauce
2 tsp lemon zest
2 tbsp dried oregano
1 tsp garlic salt (optional)
1/2 tsp red chilli flakes (optional)
Sea salt as per taste

For sauce
1/2 cup dry white wine such as Pinot Grigio
1/2 cup chicken stock
2 tbsp freshly squeezed lemon juice
handful of olives
Black pepper
Salt
Lemon rings for garnishing

Method

1. Rub marination over chicken and leave it for 20 mins.

2. In a pan, heat olive oil and add chicken pieces to it. cook chicken for 2 mins each side so that it forms a crisp layer (chicken with skin is preferred for this recipe).

3. Transfer the chicken from pan to baking dish and cook it at 220 degrees for 25 mins turning side after 12 - 13 mins.

4. In the same pan, add olives, lemon juice, stock and wine and let it simmer.

5. Now, add chicken to the sauce and let it cook till sauce reduces.


Garnish with lemon rings and serve with a glass of sparking wine!