Place the potatoes, chickpeas, bell pepper, onion, lemon juice, olive oil, vegetable broth, garlic, oregano, and salt and pepper in a resealable gallon freezer bag or large container with a lid.
Toss to combine the ingredients together by shaking the sealed bag or container.
Place in the refrigerator to marinate for at least two hours (or overnight).
Transfer the ingredients with the remaining marinade to a large baking dish. (Line with aluminum foil for easier clean up, if desired.) Add the Kalamata olives and toss with the ingredients in the dish.
Bake in the oven, uncovered, at 400 degrees F for an hour, or until the potatoes are tender and lightly browned, stirring half way through. Enjoy!
Leftovers can be refrigerated for up to 5 days and enjoyed either reheated or at room temperature.