Roasted Chicken with Preserved Lemons and Manzanilla Olives

Season chicken breasts with salt and pepper. Heat a large, heavy bottomed, sauté pan over medium high heat. Add two tablespoons of olive oil to the pan. When hot add the chicken breasts skin side down. Cook until skin is golden brown and the skin is crispy, about 4-5 minutes. Flip chicken breasts over, add the rosemary sprigs to the pan and place the entire pan in the oven. Cook until the chicken is just cooked through, about 10-12 minutes, or until a thermometer reads 150 degrees internally. Remove the chicken from the pan, add the Manzanilla olives, preserved lemons, lemon juice, parsley, and about ¼ cup extra virgin olive oil to the pan—this will be the sauce.