In bowl, whisk first 5 ingredients; season. Reserve 1/3 cup sauce. On foil-lined baking sheet, brush potatoes and orange with oil; season. Season chicken, toss in flour, then brush with sauce. Arrange on baking sheet with potatoes and orange. Roast at 475 degrees , 15 minutes. Turn chicken; brush again. Roast until juices run clear when pierced with a knife, 10 minutes. Serve with reserved sauce.