Ingredients:

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper if desired.
  2. In a large mixing bowl, toss the potato wedges with half of the olive oil (2 tbsp), half of the salt/pepper, and half of the paprika. Spread them out in a single layer on one half of the prepared baking sheet.
  3. Roast the potatoes alone for 15 minutes to begin softening them.
  4. While potatoes roast, create the coating mixture: Combine the remaining olive oil, minced garlic, Parmesan cheese, oregano, remaining paprika, remaining salt/pepper, and lemon zest in the mixing bowl. Mix until it forms a thick coating.
  5. Add the chicken pieces to the bowl and toss thoroughly until every piece is completely coated in the garlic-Parmesan mixture.
  6. Remove the partially cooked potatoes from the oven. Push them to one side of the pan. Arrange the coated chicken pieces on the empty side of the baking sheet, ensuring space between the ingredients.
  7. Return the pan to the oven. Roast for an additional 25–30 minutes, or until the chicken internal temperature reaches 165°F (74°C) and the potatoes are golden brown and tender.
  8. Let the dish rest for 5 minutes off the heat. Garnish liberally with fresh chopped parsley before serving.