Provençal Chicken and Tomato Roast

Ingredients

• 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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