Marinated overnight in olive oil and spices, stuffed with green olives, onions, garlic, and preserved lemons for an extra boost of flavor, and roasted to a crisp and juicy perfection, this might just be the best roasted chicken ever.
Preheat the oven to 450 degrees. Remove the chicken from the fridge and let it come to room temperature (let it sit for about 30 minutes). In the meantime, preheat the oven to 450 degrees. I like to drizzle another tablespoon of olive on the chicken before placing it in the oven.
Truss the chicken legs with twine. Place the potatoes in the roasting pan and drizzle with 1 tbsp. olive oil and 1 tsp. salt.
Halfway through roasting, add the cherry/grape tomatoes to the roasting pan. Sprinkle with an additional 1-2 tsp. salt (to taste).