Martha Stewart's Pan Roasted Chicken

This recipe is primarily Martha Stewart's but I've improved it using bits and bobs from other recipes that I have come across. I always serve this dish with rice.

1 pint grape tomatoes, halved
1 chopped tomato
1/2 onion chopped
3-4 cloves garlic chopped
8-16 olives, green/kalamata, pitted and sliced
3 T capers, drained and rinsed
Handful of roasted pine nuts (optional)
3 T olive oil
Several splashes of madeira cooking sherry or red wine
2 skin-on chicken breast halves (about 6 oz. each)
2 skin-on chicken legs
kosher salt

pepper
lemon slices

Heat oven to 475 degrees.
Mix tomatoes, olives, capers with 1 T olive oil - add roasted pine nuts.
Heat a large skillet with rest of olive oil. 

Season both sides of chicken with salt and pepper - go easy on the salt . 

Place skin down on skillet and cook until deep golden brown (about 4 minutes).

Toss garlic and onions into skillet and splash with madeira.
Cover and let cook for another minute.
Use tongs to flip chicken pieces and toss in tomato mixture.
Place skillet in oven uncovered and cook for 15-18 minutes.