Oven-Roasted Chicken Breasts With Satsuma Tapenade

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1/2 cup fresh satsuma orange juice (about 2 satsumas)

1 cup pitted kalamata olives

1 tablespoon capers

2 teaspoons grated satsuma orange rind

2 garlic cloves, minced

2 anchovy fillets, drained

2 tablespoons extra-virgin olive oil, divided

6 (8-ounce) bone-in chicken breast halves, skinned

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Satsuma orange wedges (optional)

Flat-leaf parsley sprigs (optional)

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