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Provenal Chicken and Tomato Roast

Provenal Chicken and Tomato Roast Recipe

  • 2 chicken legs, separated into thighs and drumsticks
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 plum tomatoes, each cut lengthwise into 4 slices
  • 2 celery ribs, cut into 1-inch pieces
  • 1 large boiling potato (about 10 ounces), cut into 1/4-inch-thick half-moons
  • 3/4 cup halved grape or cherry tomatoes
  • 2 pieces sun-dried tomato (packed in oil), thinly sliced (about 1 tablespoon)
  • 10 brine-cured black olives such as Kalamata
  • 1/4 cup water
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