Roast Chicken, Arugula, And Citrus-Marinated Olives Salad

Heat the olives, orange zest, olive oil, bay leaf, and peppercorns in a saucepan. When the oil reaches a boil, lower the heat and simmer for 30 minutes. Add 2 tablespoons of the tarragon and remove from the heat.
Preheat the oven to 350u0b0F (175u0b0C). Pat the chicken breasts dry with a paper towel and set aside. Don't skip this step, or you won't get a nice crispy skin. Season with salt and light coating of cracked black pepper.
Heat a large ovenproof saute pan or cast-iron skillet over medium heat. After 5 minutes, add the grapeseed oil, swirl it around in the pan, and add the chicken breasts, skin side down. To get a nice sear on the skin, push the breasts down in the pan for a few seconds, and then allow the chicken to cook for 10 minutes without moving or flipping them.
Put the arugula on a large, shallow platter or in a serving bowl. Squeeze the lemon over the arugula and drizzle with 1 tablespoon of the oil from the marinated olives. Season with salt and cracked black pepper, and use your hands to gently toss, making sure all the leaves are coated.
Slice the chicken breasts into 1/2-inch (12-mm) slices and arrange on top of the arugula, tucking the slices into the leaves. Using a slotted spoon, top with the marinated olives. If you have extra, just place those in a separate bowl off to the side, so guests can add more if they like. Top with the remaining 2 tablespoons tarragon and serve.