This is a simple one-pot meal. You can make this with any bone-in chicken; whole, legs, thighs, or breasts.
This is also a great entertaining dish because the chicken takes 1 ½ hours to cook, so you can do the work before your guests arrive and just take it out of the oven when its time to eat.
Preheat oven to 350.
Cut the potatoes lengthwise into segments like an orange and place in a large casserole dish or oven-safe skillet. Add the olives, pour on half of the lemon juice and then sprinkle some chopped rosemary over the potatoes. Using your hands, turn potatoes to make sure they’re coated well in the herbs and lemon juice.
Push the potato mix out to line the sides of the dish and lay the chicken pieces in the center. Pour the rest of the lemon juice over the chicken. Sprinkle with some of the chopped rosemary, salt and pepper.
Pour over the olive oil and add the sprigs of rosemary, plus a cup of water, and cook for 1 ½ hours in the preheated oven.
When the chicken is cooked, remove it and allow it to rest while you turn up the heat to crisp up the potatoes in a very hot oven (425) for 15 minutes.