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Begin by preheating your oven to 200°C (400°F) or 180°C (350°F) for fan-forced ovens. It's important to let the oven fully heat up before adding the chicken and potatoes for the best results.

In a large bowl, mix together the olive oil, oregano, minced garlic, lemon zest, fresh lemon juice, sweet paprika, dijon mustard, sugar, sea salt, and black pepper.

Add the chicken to the bowl and toss it well to ensure it's fully coated in the marinade. You can let it marinate for up to 24 hours for enhanced flavor, or you can cook it right away.

Next, place the potato wedges in a large baking pan and arrange the marinated chicken on top. Use your hands to coat the potatoes with any remaining marinade from the bowl.

Make sure the potatoes are spread out evenly and that the chicken pieces are not overlapping. Pour the chicken stock into the bottom of the pan.

If you choose to use lemon slices, scatter them around the pan on top of the potatoes, avoiding placing them directly on the chicken to allow the skin to brown properly. This step is optional but adds a lovely flavor to the potatoes.

Bake the dish in the preheated oven for 55 to 60 minutes, or until the chicken is golden and fully cooked. At the 30-minute mark, shuffle the potatoes to prevent them from burning.

Once done, sprinkle fresh oregano or parsley over the chicken and serve it alongside your favorite side dish.