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Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
Mix the marinade ingredients – In a small bowl, mix together the oregano, sweet paprika, brown sugar, garlic, red wine vinegar, salt, lemon juice and extra-virgin olive oil.
Place the chicken on a large baking tray, skin-side up.
Marinate the chicken – Rub the marinade all over the chicken, then leave it to marinate for 30 minutes (or up to 24 hours for a deeper flavour) – or cook it immediately if you don’t have time. Add 60 ml (¼ cup) of water to the base of the tray before roasting to keep things juicy.
Roast the chicken – Roast for 55–65 minutes or until the juices run clear. Baste the chicken with the pan juices halfway through to boost colour and flavour.
Rest – Rest the chicken for 10 minutes before cutting into quarters.
Serve – Serve the chicken with fries and a dollop of toum with some lemon on the side for squeezing.