Skillet Roasted Chicken Thighs with Rosemary Lemon and Olives

Ingredients2 tablespoons fresh rosemary, finely choppedzest of one lemon (1 to 2 teaspoons)2 large cloves of garlic, finely minced2 teaspoons sea salt1/4 teaspoon ground black pepper1 tablespoon whole grain mustard1 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil2 tablespoons fresh lemon juice6 skin-on, bone-in, organic, free-range chicken thighs (approximately 2 1/4 lbs)2 small or 1 medium shallot, peeled and sliced1 cup flavorful olives with pits, a mixture of black and green1 lemon, thinly slicedfresh rosemary, to garnish InstructionsPreheat oven to 400ºF In a small bowl, mix together the rosemary, lemon zest, minced garlic, sea salt, black pepper, mustard, Terra Delyssa Organic Extra Virgin Olive Oil and lemon juice. You can also use a small food processor to chop and mix. Place the chicken thighs in a glass bowl and pour the rub over the chicken. Let marinate at room temperature for at least 15 minutes or you can leave it to marinate in the fridge overnight. Bring to room