Prep: 1. Preheat oven to 450. 2. Slice shallots. 3. Chop rosemary. Make: 1. Pat chicken dry, and season generously with salt and freshly ground black pepper and toss with oil. 2. Put chicken in baking pan lined with foil, skin side up, and surround with olives, shallots and sprigs of rosemary. 3. Roast chicken until just cooked through, about 40 minutes.
Feel free to use any chicken parts (drumsticks and/or breasts)!