Preheat your oven to 180°C
Start by making you Mexican rub.
In a dry pot / pan lightly roast the coriander and cumin seeds until fragrant. Transfer to a bowl.
To the coriander and cumin mix add the smoked paprika, oregano, chilli powder, salt, pepper and sugar. Mix together.
Add 3 tbsp olive oil and the lime zest and juice to the spice mix to make a marinade / rub.
In the meantime grease a baking tray with the leftover 1 tbsp olive oil.
To prep the chicken, separate the skin from the breast but be careful not to tear it off completely and make a cut along the bone to separate the meat and the bone, also being careful not to remove the bone completely.
Stuff the lime slices between the skin and the meat and rub the chicken well with the marinade.
Place the chicken in your baking tray and scatter the onion rings, garlic cloves, fresh chillies and ¼ of the olives under and around the chicken breasts.
Bake for 35 to 45 minutes until cooked through adding the remaining olives 10 minutes from the end.
Serve with flavoured rice or stripped apart in a flour tortilla as a wrap, salad and sour cream.
NOTE: The bone and skin of the chicken will render some fat and stock into the baking tray. This can be poured off into a small pot and cooked on a high heat with a little white wine and cream to make a delicious gravy or dipping sauce to accompany your meal.
Recipe reprinted with permission of Fetty's Street Food.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.