Season 16 pieces of chicken with salt, 2 tsp paprika and a drizzle of olive oil, massaging it all in
Scatter potato wedges between the chicken pieces and season them as well
Roast at 180°C fan-forced for 45 minutes until chicken is brown and potatoes are softening
While chicken roasts, mix together 15 crushed garlic cloves, ⅔ cup water, 1 cup fresh lemon juice, ½ cup olive oil and 3 tsp dried oregano in order
Pour the sauce over the tray and return to the oven for 15 minutes
Finish with a generous handful of fresh chopped parsley
Serve with bread for dipping in the zoum sauce at the bottom of the tray
