Provençal Chicken and Tomato Roast Recipe | Epicurious.com
"Here, chicken thighs and drumsticks roast on one side of a sheet pan while, on the other, a trio of tomatoes (plum, grape, and sun-dried) intensifies in flavor along with crusty potato and briny olives...."
INGREDIENTS
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2 chicken legs, separated into thighs and drumsticks
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3 tablespoons extra-virgin olive oil, divided
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2 plum tomatoes, each cut lengthwise into 4 slices
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2 celery ribs, cut into 1-inch pieces
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1 large boiling potato (about 10 ounces), cut into 1/4-inch-thick half-moons
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3/4 cup halved grape or cherry tomatoes
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2 pieces sun-dried tomato (packed in oil), thinly sliced (about 1 tablespoon)
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10 brine-cured black olives such as Kalamata
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1/4 cup water
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