Provençal Chicken And Tomato Roast

• 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

1. Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 475u0b0F.
2. Toss chicken with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper. Place chicken, skin side down, to one side in hot sheet pan.
3. Toss plum tomatoes, celery, and potato with remaining 2 tablespoon oil and spread in empty side of pan in 1 layer, without crowding. Season vegetables with 1/4 teaspoon each of salt and pepper.
4. Roast 20 minutes. Turn chicken over and roast chicken and vegetables 15 minutes more.
5. Scatter grape tomatoes, sun-dried tomatoes, and olives over vegetables in pan.
6. Drizzle water over vegetables, then roast until chicken is golden and cooked through, 10 to 15 minutes more. Serve chicken with vegetables.

chicken, extravirgin olive oil, tomatoes, celery, boiling potato, tomatoes, tomato, black olives, water

Taken from www.epicurious.com/recipes/food/views/provencal-chicken-and-tomato-roast-351831 (may not work)