Quarter the peppers, clean them, and roast them under the preheated grill for 6-8 minutes, skin side up, until the skin starts to blister. Cover with a damp kitchen towel for 5 minutes and then peel the skin.
Cut the stalks off the peppers. Halve the pods lengthways, core and finely chop. Wash oranges and lemon with hot water, rub dry well and finely rub the peel of 1 orange.
Mix the orange peel, 1/3 of the chili peppers, fennel seeds and butter. Slightly peel off the skin of the chicken breasts with your fingers and spread the seasoned butter underneath.
Squeeze the grated orange. Cut the remaining orange and lemon into thick wedges. Peel the garlic and shallots. Quarter the shallots, coarsely chop the garlic. Peel the potato and grate it finely. Mix the potatoes, orange juice, tomato paste, honey, chicken stock, chilli, and the remaining chilli peppers with the mustard, salt and pepper.
Spread the peppers, shallots, garlic and sprigs of rosemary in a large ovenproof dish. Place the chicken skin side up on top, add the orange and lemon wedges. Pour the honey mixture over it.
Cook in the preheated oven at 250 ° C (convection 225 ° C) on the bottom rack for about 40 minutes. As soon as the skin is light brown and lightly caramelized (after approx. 25 minutes), add the olives and finish cooking everything loosely covered with aluminum foil.
Roughly chop the parsley leaves and mix in to garnish.
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