Preheat your oven to 200°C (fan-assisted) or 220°C conventional. While it heats, pat the chicken pieces dry with kitchen paper — you'll hear a faint rustling sound as the paper soaks up moisture. Dry skin is the secret to crispy, golden results.

In a small bowl, mix the olive oil, lemon zest, lemon juice, crushed garlic, oregano, thyme, smoked paprika, salt, and pepper. Stir until you see a vibrant, speckled paste form — the aroma of garlic and lemon should hit your nose immediately.

Place the chicken pieces in a large mixing bowl and pour over the herb oil. Use your hands to massage the mixture into every nook and cranny. You'll feel the smooth oil coating the skin, and the colour should turn a warm golden-orange as the paprika works its magic.

Scatter the onion wedges and potato chunks (if using) into a large roasting dish. Arrange the chicken pieces on top, skin-side up, leaving a little space between each piece — you want them to crisp, not steam. The dish should look full but not crowded.

Roast for 35–40 minutes. Halfway through, you'll hear a gentle sizzle and the kitchen will fill with a rich, savoury scent of lemon and herbs. The chicken skin should be turning a deep, crackling gold at the edges. If it looks pale after 20 minutes, give the dish a gentle shake to redistribute the juices.

Check for doneness. Pierce the thickest part of a thigh with a knife — the juices should run clear, not pink. The skin should be taut and shatteringly crisp when you tap it with a fork. If you have a meat thermometer, the internal temperature should read 75°C.

Rest the chicken for 5 minutes before serving. This is crucial — you'll see the juices settle and the meat relax, making it more tender. Scatter fresh parsley over the top for a pop of green, then serve straight from the dish.