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Preheat the oven to 180°C (fan-forced) (350°F).
In a large oven tray, season the chicken pieces with salt. Drizzle over 3 tablespoons of olive oil and sprinkle with 2 teaspoons of paprika. Massage everything well so the chicken is evenly coated. Scatter the potato wedges over the top, season them with salt and the remaining ½ teaspoon of paprika, mix gently, then tuck the wedges in between the chicken pieces so they cook evenly.
Place the tray in the oven and roast for 45 minutes. The chicken should begin to brown and the potatoes should start to soften.
While the chicken is roasting, crush the garlic and mix it in a bowl with the lemon juice, water, olive oil and dried oregano. Stir well to combine. After 45 minutes, remove the tray from the oven and drizzle the garlic and lemon mixture evenly over the chicken and potatoes. Return the tray to the oven and cook for a further 15 minutes, or until the chicken is cooked through and the sauce is fragrant and slightly reduced. Garnish generously with chopped parsley before serving.