2 bell peppers, halved. I used Green but other colors can be used
1 medium onion, halved
6 garlic cloves
1/2 cup olive oil
1 tablespoon grated lemon zest
1/2 cup lemon juice
1/4 cup red wine vinegar
2 tsp salt
1 tsp dried oregano
1 tsp paprika
1/4 tsp pepper
2 bay leaves
Preheat broiler to high. Spray a baking sheet with cooking spray. Place bell peppers, onion and garlic on the prepared pan. Broil on the top rack until charred on all sides. About 8 minutes turning the vegetables every 2 minutes.
Chop the vegetables and transfer to a blender. Add olive oil, lemon zest and juice, vinegar, 1 tsp salt, oregano, paprika, and pepper. Puree until smooth
Add the chicken and sauce to a pot. Sprinkle with 1 tsp salt. Add bay leaves. Cook covered until chicken is done. Approximately 30 minutes.
Place an empty baking pan in the oven and preheat to 425 degrees
Slice 1.5 oranges into thin slices and place in a bowl. Add rosemary, potatoes, 1 tbsp olive oil, 3/4 tsp salt, and pepper to orange slices and toss to coat. Scatter this mix over the preheated pan. Bake until potatoes start browning (approx. 15min)
Season chicken with 1 tsp salt and 1/8 tsp pepper. Heat 2 tbsp oil in a skillet and add chicken until it turns golden (5 to 7 minutes). Turn chicken and cook for about 5 minutes on the other side. Transfer to the baking sheet with the potatoes, return to oven and bake for about 20 more minutes. (Until potatoes are browned and chicken is done).
Squeeze juice out of the remaining half orange and mix in a bowl with balsamic vinegar, honey, 1/2 tsp salt and 1 tbsp oil. Remove pan from the oven. Scatter olives and parmesan cheese and drizzle with the juice mixture