Place the flour in a plastic bag and sprinkle in some salt and pepper. Trim excess skin or weird bits from chicken pieces; shake chicken in bag with flour, a few pieces at a time, to coat.
Heat the oil in a very large skillet or Dutch oven over medium heat. Arrange the chicken pieces in the pan, without crowding, and cook until golden brown - 5 minutes per side - turning over once. (You may need to do this in batches.) Remove the pieces to a plate as they are browned, and continue cooking until they're all done.
Add the chopped onion and garlic to the oil that's left in the pan and cook, stirring, for about 5 minutes, until softened. Return all the chicken pieces to the pan - it's OK to crowd them now - along with the tomatoes (and all the juice from the can), the lemon juice, oregano, salt and pepper. Bring to a boil over medium heat, then stir in the olives. Cover and let simmer for 25 to 30 minutes, stirring gently once in a while. Add the potatoes and cover. Continue to cook for another 20 to 25 minutes, stirring once in a while, until the potatoes are tender.
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