Salute a mi Papa from Foggia, Italia where the black olives are plenty. Pre-heat oven to 425 degrees. Pat dry 2 large meaty bone-in chicken breasts, skin on. In a deep baking pan drizzle olive oil on the bottom. Slice a sweet onion and place around the pan. Place the breasts in the middle. Drizzle olive oil over the onions and chicken breasts. Add garlic powder and ground black pepper liberally over the chicken breasts. Bake for 1 hour. Remove from oven and put aluminum foil over chicken until ready to eat.
For the sauce/ tapenade: Chop 2 tablespoons black olives, 2 tablespoons capers into a small bowl. Add 2 tablespoons finely chopped shallots or red onions. Stir in 1/2 tablespoon olive oil, 1/2 tablespoon balsamic vinegar. Season with thyme and red pepper flakes. Stir and serve over the chicken or on the side with a baguette.