How To make Mediterranean Style Rosemary Chicken Stew

2 medium potatoes, peeled

cut into small cubes
3 tablespoons olive oil
1 large onion :

chopped
2 cloves garlic

chopped
1 pound chicken, boneless & skinless :

cut in small chunks
3 carrots, peeled

cut in 1/2" rounds
1/2 lemon :

juiced
2 tablespoons fresh rosemary
(or 1T. dried) 2 tablespoons fresh basil, torn into large pieces
(or 1 T. dried) 1/2 cup parsley

chopped
12 to 14 black olives, pitted :

sliced
In a small pot, cover potatoes with water and boil for about 5 minutes, until tender. Drain into colander.
In a 2 1/2 - 3 quart pot, over medium heat, heat olive oil. Add onion and garlic; saute for about 5 minutes, until translucent. Add chicken and saute approximately 5 minutes, until chicken is opaque. Add 1 1/2 cups water, carrots, lemon juice,rosemary, basil, parsley and olives. Simmer on stovetop for about 25 minutes until chicken is cooked through.