Preheat the oven to 350°F.
Season the chicken with oil, salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes.
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until fork-tender, but not mushy, about 18 minutes.
Increase the oven to 475°F. Spread the olives out on a baking sheet and roast for 6 minutes.
Combine all the brava sauce ingredients in a saucepan, bring to a simmer and cook for 15 minutes. Adjust the seasoning.
To serve, divide the chicken and potatoes between plates. Drizzle with brava sauce and sprinkle with roasted olives, cheese, green onions, and parsley.