Season the chicken with 1/2tsp salt, 1tsp black pepper, 1tsp dried parsley and 1tbsp of Dijon mustard. Cover and allow to marinate for 15 minute
After 15 minutes place the chicken pieces on a baking tray and bake at 180 degrees for 20 minutes until the skin is lovely and golden brown
Peel and Finley slice the onions and place in a mixing bowl
To the sliced onions add 3tbsp of Dijon mustard, 2 cloves of crushed garlic, and the juice of 1 squeezed lemon. Mix thoroughly and set aside for 10 minute
After 10 minutes add 2 tablespoons of olive oil to a heated pan. Drain the onions from the marinade (you will need the marinade later) and begin to brown the onions
Once the onions turn golden brown add 1/2tsp salt, 1tsp black pepper 2 dried bay leaves and 1tsp of dried parsley, as well as the marinade that you took the onions from and stir
Lastly you want to remove the browned chicken from the oven and add it to the onions followed by 200ml of chicken stock then garnish with the green olives and allow to simmer for 10 minutes
We served our chicken Yassa with brown rice and a side of salad. Enjoy!