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Prepare the chicken thighs: In a large bowl, juice half of one lemon and whisk in ½ teaspoon dried oregano and 1 teaspoon kosher salt. Add chicken thighs and turn them over in the lemon juice mixture so they’re coated.
Heat oven: To 450°F.
Assemble dish: Halve and very thinly slice second half of first lemon. In a 9×13-inch baking dish, combine lemon slices, 3 tablespoons olive oil, onion, garlic, remaining ½ teaspoon oregano, 1 teaspoon kosher salt, and many grinds of black pepper. Add potato wedges and chickpeas and stir until everything is evenly mixed and coated. Remove chicken thighs from bowl and place them atop the potato-chickpea mixture, skin side-up. Pour any juices left in the bowl over the potatoes and chickpeas. Pat the chicken skin dry and drizzle it lightly with more olive oil.
Cook: Transfer the pan to the oven and roast for 45 minutes, or until the chicken thighs are cooked through. Carefully transfer the chicken thighs to a plate. Stir the potato-chickpea mixture and return the pan to the oven for another 10-15 minutes.
Return chicken thighs to the potato-chickpea pan. Cut remaining lemon into wedges.
To serve: Sprinkle with parsley, serve with additional lemon wedges for squeezing over the pan, and eat right away.