Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan.
Heat oven to 180C/160C fan/gas 4. Mix the chicken and a few bay leaves. Sprinkle ½ tsp black pepper and ½ tsp sea salt over the chicken pieces and roast for 30 mins. After 30 mins,, increase the oven temperature to 220C/200C fan/gas 7 and roast the chicken for 15-20 mins more until golden, crispy and cooked through.
While the chicken is cooking, pulse the olives in a food processor to roughly chop, then scrape into a serving bowl. Add the flat-leaf parsley, chillies, orange zest, orange juice, lemon juice, remaining olive oil and some seasoning. Set aside at room temperature until ready to serve.
About 10 mins before you want to serve, make the mask in a pan, the add in the garlic infused oil, 1 tbsp olive oil and then the chives, seasoning to taste. When hot, empty into a serving dish, and serve with the roast chicken, olive salsa and some salad leaves, dressed with the juice of the remaining half lemon.