Rosemary Chicken with Tomatoes and Olives

Name: Rosemary Chicken with Tomatoes and Olives
Ingredients: 6 whole chicken legs (3 to 3 ½ pounds total), patted dry; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 tablespoon minced garlic (from 2 to 3 cloves); 1 tablespoon capers, drained, or rinsed if salt-packed; 1 teaspoon minced anchovies (from 2 to 3 fillets); 3 rosemary sprigs (each 4 inches); ¼ teaspoon red-pepper flakes; 1 can (28 ounces) whole peeled tomatoes in juice, crushed by hand or pulsed a few times in a blender until chunky; 1 cup low-sodium chicken broth or water; ¾ cup pitted mixed olives; Mashed potatoes or creamy cooked polenta, for serving (optional)