Chicken With Olive Tapenade

Name: Chicken With Olive Tapenade
Ingredients: Vegetable oil cooking spray; 1/2 cup pitted Spanish black olives; 1/2 cup pitted Spanish green olives; 1 bottle (12 ounces) marinated artichokes, drained, and liquid reserved; 4 boneless, skinless chicken cutlets (4 ounces each); 1 pound potatoes, peeled and cut into 2-inch-by-1/4-inch wedges; 1 pound sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon salt, divided; 1 pound zucchini, cut into 1/2-inch slices; 1/4 cup chopped red onion; 1/4 cup white wine; 1/4 cup low-sodium chicken broth