Flattened Chicken with Toasted Spices and Olive- Sage Sauce

INGREDIENTS:

1tsp coriander seeds
1tsp fennel seed
1tsp mustard seed
4 tbspw olive oil
1 small chicken, completely flattened, breast bone still intact
One lemon
Coarse salt
Freshly cracked black pepper

TO MAKE:

Bring chicken to room temperature, pat dry, and season with salt and pepper. Set aside.
In a spicy grinder or mortar and pestle lightly crush spices (about 3-4 pulses)
Add spice mixture to a medium sauté pan with 2 tbsp olive oil. Toast on medium- low heat until they just become fragrant. Remove from heat and set aside.
Once spice mixture is room temp, rub over all sides of chicken along with minced garlic. Zest entire lemon over chicken.
Right before you're about to put your bird in the oven, take the same sauté pan you toasted spices in, add 2 tbsp olive oil and heat in oven for 60 seconds. Remove from oven, add chicken skin side up and cook for 35 minutes at 425. You may want to rotate the chicken 15 minutes in to make sure it's evenly brown.
Once done, (juices should run clear and internal temp should be 165F) let rest for 10 minutes while you make sauce.

For Sauce:

INGREDIENTS:

1 cup kalamata olives, pitted and drained
4 anchovy filets
1/4 cup sage leaves, stems removed
1 garlic clove, peeled and smashed
1 tbsp capers, drained
Juice and zest of one lemon
1/2 cup olive oil

TO MAKE:
In a food processor, add first 6 ingredients and pulse until a coarse paste is formed. Pour mixture into a bowl, and stir in olive oil. Taste for seasoning.

Serve chicken whole or broken down, with sauce, a squeeze of lemon, and a drizzle of oil.