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1
In a morter and pestle (or a mini processor) place garlic and salt and pulverize. Add peppercorns and contine to grind until broken up. Add chili and pound until paste forms. Add lemon zest and stir until all incorporated and a smooth paste is formed.
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2
Wash and dry chicken. Loosening the skin from the meat, place a teaspoon of the paste under each section and rub to smooth it out. Leftover paste is rubbed on the outside skin. Place chicken in frigerator to marinade for about 2 hours.
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3
Meanwhile make the sauce.
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4
In a fry pan, heat oil and saute onion rounds, bay leaf, thyme and chili for about 5 minutes.
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5
Add mustard, olives, white wine and lemon juice. Stir and taste for seasoning.
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6
Preheat oven to 375F. Place chicken in a roasting pan, skin side up. Roast for 30 minutes or until the skin develops a nice golden brown color.
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7
Add sauce to the roasting pan and baste the chicken a few times, making sure to cover all the exposed meat. Continue roasting and basting for another 20-30 minutes or until an instant read thermometer reads 180 degrees in the thigh.
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8
Remove the chicken, tent on a platter and keep warm in the oven.
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9
Pour the pan drippings into frying pan and simmer until it reduces to the consistency of olive oil.
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10
If a roaster, carve the bird and serve with the sauce. Would be great over basmati or jasmine rice or a grain like quinoa, farro or bulgur.
