Zesty Roasted Chicken with Mediterranean Potatoes

It seems like I'm on quite a Mediterranean kick lately.  What can I say though, it's so good!:)  This was a nice and filling dish.  The flavors were nice and homey for me.  Enjoy!

Ingredients:
For chicken:
-4 chicken thighs, skin on and bone in
-1/2 cup lemon juice
-1/2 cup orange juice
-salt and pepper
-2 Tbs extra virgin olive oil
-1 cup chicken broth
For potatoes:
-3-4 large potatoes
-2 Tbs extra virgin olive oil
-4 tsp capers, drained
-1/2 cup pitted and sliced black olives
-1/2 cup crumbled feta cheese
-salt and pepper
Directions:
Preheat oven to 375 F.
In a large bowl, mix lemon juice, orange juice, salt and pepper (to taste).  Place thighs in and let them sit there for about 10 minutes.  Heat oil in large oven proof skillet.  Remove chicken from marinade (do NOT discard marinade), season with salt and pepper and place in hot oil.  Cook it for 3-4 minutes on each side, or until nice and brown.  Remove chicken from skillet onto a plate.  Add the marinade to the skillet and bring it to a simmer.  Add chicken broth and let it simmer until reduced a little.  Return chicken to skillet.  Place in preheated oven and cook for about 12 minutes, or until chicken is cooked through.
While the chicken is roasting, peel and cut the potatoes into small wedges.  Place in pot full of water and boil until al dente (they need to have a little bite to them).  Drain.  In a large skillet heat the oil.  Place drain potatoes into hot oil, season them with some salt and pepper, and cook for a couple of minutes or until golden brown.  Remove skillet from heat.  Stir in capers, olives and feta.  Serve potatoes with chicken and a drizzle of the sauce on top.  Enjoy!
Adapted from a foodnetwork.com recipe.