4 pounds bone-in, skin-on chicken pieces, patted dry
6 ripe med tomatoes, cut into sixths. If using some or all grape tomatoes like I did, 8 to 10 of them equal one regular tomato - no need to cut them
1 medium onion, peeled and cut into sixths
6 cloves garlic, peeled and lightly crushed
3/4 cup well drained olives (salty black ones or Kalamata types are typical, but I use whatever's on hand)
1 lemon, half cut into 1/4-inch thick slices, the other half juiced
2-2.5 teaspoons kosher salt (depending on how salty your olives and how salty you like your food)
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley and/or basil
optional: up to 2 tsp dried herbes de provence (or any combination of the herbs that go into it, if you don't have the specific blend: basil, rosemary, sage, thyme, fennel, lavender, savory)
2 Tablespoons olive oil
