INGREDIENTS
2 media
navel oranges
1/2 lb
baby yukon gold potatoes
1/3 cup
rosemary leaves
1/4 cup
olive oil
1/4 tsp
kosher salt
1/2 tsp
pepper
36 ozs
skin-on chicken thighs
1 tbsp
balsamic vinegar
1/4 tsp
honey
1/2 cup
kalamata and castelvetrano olives
1/3 cup
scallions
1/2 cup
parmigiano-reggiano cheese