Easy Chicken Yassa

Preheat the oven to 400°F.

Score the chicken: To do this, make two slits in the chicken. One on the leg end and another on the thigh end. This allows for the flavor of seasoning to penetrate deeper into the chicken.

Season and marinate the chicken: In a small mixing bowl combine the salt, cayenne pepper, garlic granules, 1 teaspoon black pepper, and 1 teaspoon dried parsley. In a large bowl, season the chicken on both sides with the spice mix. Cover with some plastic wrap, set aside and let marinade for 10 minutes.

Prepare the onions: In a large mixing bowl, combine the onions, garlic, Dijon mustard, remaining 1 teaspoon dried parsley, remaining 1 teaspoon black pepper, and lemon juice.

Roast the chicken: Place the chicken quarters on a sheet pan and bake at 400°F for 20 to 30 minutes until golden brown and crispy. If you insert a fork near to the joints you should have clear juices flowing out. If you have an instant read thermometer, insert it into the thickest part of the chicken and it should read between 165°F-175°F.

Make the onion mustard sauce: In a large pan over medium-heat, add 2 tablespoons of olive oil and the onion mustard mixture. Cook, stirring occasionally, about 10 minutes. The onions should be translucent and start to take on a golden-brown color. Add the chicken stock, bay leaves, and olives to the onions. Reduce the heat to medium-low and simmer for 5 minutes. The onions should be golden and caramelized and the stock should have thickened slightly.

Add the cooked chicken to onion mustard sauce: Once the chicken is done, using tongs, nestle the chicken quarters into the onion mustard sauce. Let the chicken simmer in the sauce for another 5 to 7 minutes then turn the heat off. now you have what looks like a rich stew.

Serve: Serve the chicken yassa with white rice or any other grain of your choosing.