Set your oven to 400.
Drizzle about a tablespoon of olive oil and a tablespoon of butter into a dutch oven or heavy ovenproof pan and set it to heat up on medium to medium high heat.
Take 2 split chicken breast halves, bone in and skin on and sprinkle them liberally on both sides with salt and fresh pepper.
Lay them skin aside down in the hot oil and listen to them sizzle away for about 4 or 5 minutes while they get a nice brown crispy crust.
Flip them over and toss in a wine glass full of dry white wine. After the sputtering and steam dies down, take the pan off the heat.
Crush 2 or 3 cloves of garlic and throw them in.
Cut a half lemon into 2 wedges, squeeze the juice in, and throw the lemons in after it.
Pop open a jar of pitted black olives (I used Kalamata) and throw in a couple of handfuls.
Take a few sprigs of fresh oregano (or rosemary or thyme, or whatever you like) remove the leaves and throw them in.
Put the pan into the oven for about 20 minutes until cooked through.
Add salad, bread (there’ll be juices) and more wine.