Pat the chicken dry with paper towels and allow it to sit at room temperature for 20 minutes. season it well with sea salt and black pepper on both sides.
Add a lug of olive oil to a heavy cast iron pot and brown the chicken on medium high flame until nice and golden. Transfer to a plate and keep warm.
Add the remaining olive oil to the pan and saute the onion and carrots until they start to get a little color. Stir in the bell peppers, bay leaves, orange peel, red pepper flakes, peppercorns and squeeze in the orange juice. Stir with a spatula trying to get any brown bits from the bottom of the pot. Add the chicken back into the pot and cover it with the water. Bring to a gentle simmer,cover with a tight lid and cook for 45 minutes or until the chicken is cooked through and fork tender.
Turn off the flame and stir in the lemon juice. Adjust seasonings to your taste with the sea salt. Ladle into bowls and serve with a nice drizzle of extra virgin olive oil, some of the orange slices on top and garnished with the parsley.