How to Make It
In a large deep skillet, heat the olive oil until shimmering. Season the chicken breasts with salt and pepper and add them to the skillet, skin side down. Top the chicken with the potatoes, onions and carrots and season with salt and pepper. Cover and cook over moderate heat until the chicken is lightly browned on the bottom, 1 to 2 minutes.
Turn the chicken skin side up. Add the garlic, thyme and orange juice and bring to a boil. Add the wine and cook over moderate heat until the liquid reduces slightly, about 7 minutes; push the vegetables under the liquid from time to time. Add the chicken broth and cook over moderately low heat until the chicken is cooked through, the vegetables are tender and the sauce is reduced by about half, 10 to 12 minutes. Add the orange chunks and cook just until warmed through, about 1 minute.
Transfer the chicken to plates. Spoon the vegetables and sauce on top and serve.