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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']

Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 475°F.
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.
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.
Roast 20 minutes. Turn chicken over and roast chicken and vegetables 15 minutes more.
Scatter grape tomatoes, sun-dried tomatoes, and olives over vegetables in pan.
Drizzle water over vegetables, then roast until chicken is golden and cooked through, 10 to 15 minutes more. Serve chicken with vegetables.

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