In a medium-sized bowl, combine the chicken, olive oil, garlic, oregano, cumin, ginger, cinnamon, cayenne, salt, and pepper. Toss well to evenly coat the chicken.
Lay the blood oranges on the bottom of a rimmed sheet pan. Place the chicken pieces on top. Add the potatoes and onion around the sides of the chicken. Drizzle with more olive oil and salt and pepper.
Drizzle all the chicken and vegetables with the blood orange juice.
Roast for 30-40 minutes or until chicken is cooked through tossing once while cooking.