Chicken Tarragon Dijon Roasted with Olives Garlic and Potatoes

Here is yet another variation of Chicken Dijon, here paired with tarragon.  In this preparation, olives and potatoes baked with the chicken make an instant side - fast and easy for a weeknight dinner.
5 chicken legs & thighs
4-5 large Yukon Gold potatoes, sliced
6 cloves garlic, peeled and quartered lengthwise
2 Tbsp olive oil
1/4 cup pitted Calamata olives
1/4 cup pitted Calvestrano olives
1/3 cup tarragon Dijon mustard (or regular)
1 Tbsp dried tarragon leaves
1 cup chicken broth

Preheat oven to 375F. Toss together the potatoes and garlic with the olive oil. Salt and pepper to taste. Layer the potatoes in a large oiled roasting pan. Place chicken legs and thighs on top of potatoes. Brush the chicken with the mustard and sprinkle with the tarragon. Salt and pepper to taste. Scatter th olives about the chicken, and pour the broth onto the potatoes in between the chicken.

Bake for 45 minutes to an hour, until the potatoes are tender and the chicken is cooked through.

Serves 4-6.