Preheat the oven to 375°F.
In a bowl or food processor, mix the harissa paste, honey, lemon juice and 1 tablespoon of olive oil. Set aside.
Add the tomatoes to a 5-Quart Sauté Pan. Sprinkle the carrots, onions, and celery over the sauce, then nestle the chicken in with the vegetables. Pour the harissa-honey mixture over the chicken, then brush to evenly cover the chicken. Nestle the lemon wedges beside the chicken and vegetables.
Bake in the oven for 40-50 minutes. Halfway through baking, spoon some of the liquid from the bottom of the dish over the chicken and scatter the olives throughout the pan. Begin checking to see if the chicken is done at 40 minutes. Internally temperature should be 163-165°F. When temperature is reached, turn the oven to broil and broil for 3 to 5 minutes until the skin of the chicken begins to brown.
Remove from the oven, sprinkle with the fresh parsley and lemon zest and serve.