Preheat oven to 450°.
Cut tomatoes in half.
Combine tomatoes, 2 Tbsp. oil, and Herbes de Provence in a large bowl.
Season with the salt and pepper and stir until the tomatoes are coated.
Put the tomatoes in a single layer in a casserole dish and put into the oven.
Roast about 15 minutes, turning once or twice.
Transfer to a bowl and gently stir in the Worcestershire sauce
Season chicken with 1 teaspoon salt and pepper.
Heat 2 tablespoons of the oil in a large skillet until the oil shimmers.
Sear chicken until golden on both sides, about six to eight minutes.
Add to oven proof dish and roast at 450F for 8 - 10
Transfer chicken to a plate and let it rest for at least 5 minutes.
Add remaining 2 tablespoon oil to same skillet; heat over medium heat.
Add shallot and garlic. Cook, stirring often, until it is fragrant, about 1 minute.
Deglaze pan with vinegar, scraping up browned bits from bottom of pan.
Add tomatoes and the juice.
Simmer until sauce is just beginning to thicken, about 1 minute.
Add Kalamata olives if you are using them
Season sauce to taste with salt and pepper.
Place the chicken on a serving platter.
Spoon tomatoes and sauce over; garnish with herbs, and sprinkle with the Parmesan.