In a bowl, combine the orange juice, olive oil, minced garlic, oregano, paprika, salt, and pepper. Whisk until well blended.

Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 4 hours for a deeper flavor.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

In a large bowl, toss the halved baby potatoes with olive oil, chopped rosemary, salt, and pepper until evenly coated.

Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes.

While the potatoes are roasting, remove the chicken from the marinade and discard the marinade. Heat a skillet over medium-high heat and add a drizzle of olive oil.

Sear the chicken breasts in the hot skillet for 4-5 minutes on each side until golden brown, then transfer them to the baking sheet with the potatoes.

Return the baking sheet to the oven and roast everything together for an additional 15-20 minutes, or until the chicken is cooked through and the potatoes are crispy.

Once done, remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley before serving.