Preheat the oven to 350 degrees. Lightly salt and pepper the chicken to your own tastes/health needs. Heat a large high-sided skillet, chicken braiser pan, Dutch oven, or tagine base over medium heat.
Add oil/fat (if using) to the pan, swirl to coat. Add the chicken pieces to the pan, brown on all sides.
Add the remaining ingredients - Mesa de Vida recipe starter sauce, water, olives, apricots, and salt/pepper to taste. Tuck the lemon slices in and around the chicken.
Cover with a tight-fitting lid and place into the oven. Cook for 45 minutes, or until the internal temperature of the chicken reaches 165 degrees (resting for 10 minutes will allow the chicken to continue to cook up to the finished temp of 180 degrees). If you'd like the skin to get crispy, turn on the broiler for a few minutes to brown it up.
Serve with fresh herbs and toasted sliced/chopped almonds and enjoy! Great over couscous, rice, or sopped up with crusty bread. If you'd like to keep this entire recipe Whole30 or Paleo compatible, serve over cauliflower rice.