Provençal Chicken And Tomato Roast

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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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