Position a rack in the upper third of the oven and preheat to 500 F (260 C).
On a rimmed baking sheet, spread out the onions, olives, chiles and bay leaves. Cut one orange into wedges and add it to the baking sheet.
Arrange the chicken thighs on top of the ingredients, skin side up. Drizzle olive oil over the ingredients as evenly as possible. Use a baking or pastry brush, or a clean finger, and rub the oil over the skin of the chicken. Cut the remaining orange in half and squeeze the juice over the ingredients as evenly as possible. Season evenly with salt and a few generous turns of fresh cracked black pepper.
Roast until the chicken is cooked through and the skin is crisp and golden and the pan ingredients are caramelized, about 30 minutes. Discard the bay leaves. If desired, discard the chile peppers too, as they will have flavored the pan well and their seeds will be in the pan juices. Otherwise, keep them and serve the crisp chile peppers alongside the chicken. Serve with the onions, olives, orange wedges and the pan juices.
Notes
Consider serving alongside your favorite rice, roasted potatoes, mashed potatoes or quinoa. In the warmer months, serve on top of crisp lettuce that’s been drizzled with quality extra-virgin olive oil and a handful of goat cheese. The heat from the chicken and pan ingredients will wilt the lettuce just so, while still retaining its pleasant crunch.If serving with rice: Cook the rice in broth instead of water, it will add more flavor.