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ONE: Arrange 1 rack in top third and 1 rack in bottom third of oven; preheat oven to 400 degrees F.
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TWO: Spray a large rimmed baking sheet with cooking spray.
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In a large bowl, combine potatoes, lemon, orange, 1 Tablespoon olive oil, 1/4 teaspoon pepper and 1/4 teaspoon salt.
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Arrange on sheet, transfer to bottom third rack of oven and roast for 10 minutes.
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Remove from oven, toss and return to bottom third of oven; continue roasting.
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THREE: Meanwhile, in a large ovenproof skillet, heat remaining 1 Tablespoon oil on medium-high.
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Sprinkle both sides of each chicken breast with remaining pepper and salt.
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Add the 4 chicken breasts into the pan, smooth side down, and cook until browned, about 5 minutes.
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Turn chicken, transfer skillet to top third rack of oven and roast until cooked through, about 8 minutes.
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Remove skillet from oven and transfer chicken to a platter or serving plates; cover loosely with foil and set aside.
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(NOTE: Skillet handle will be hot, so exercise caution when handling.)
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FOUR: Remove potato mixture from oven when you remove the chicken; toss and continue roasting until browned, about 5 minutes longer.
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Serve chicken with potato mixture; drizzle with any skillet juices and, if desired, sprinkle with parsley.
