Juice the orange and lemon, finely grate the rinds. Place the citrus juice and zest in a baking dish. Whisk in the tomato puree, honey, vinegar and oregano. Add salt and pepper to taste.
Using a sharp knife, score the chicken. Add the chicken to the marinade and turn to coat well. Cover with plastic wrap. Marinate at room temperature for 20-30 minutes. Meanwhile preheat over to 375 degrees F
Transfer the chicken to a baking sheet lined with foil, reserving the marinade. Bake for 15 minutes, basting with marinade 2-3 times. Continue to bake until juices run clear when chicken is pierced with a fork, about 15 minutes longer. Keep warm
Optional: Heat olive oil in a medium saucepan. Slice cherry tomatoes in half, toss with italian seasoning and add to pan. Saute until softened, about 3 minutes. Add salt and pepper to taste, Arrange tomatoes around chicken and garnish all with parsley as desired