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Preheat oven to 375F
In a large bowl mix together, ¼ cup olive oil, minced or powdered garlic, ½ tsp paprika, onion powder, ½ tsp salt, fresh parsley, grated cheese and lemon juice.
Slice drumsticks open, but not through as shown. Pour marinade over the chicken and let marinade in the refrigerator while you prep the breadcrumbs and the potatoes.
In a medium sized bowl mix together panko breadcrumbs, dried parsley, ½ tsp salt, ½ tsp paprika and onion powder.
Bring a large pot of salted water to boil. Add the Yukon gold potatoes and cook until they are tender enough to pierce through with a fork, about 25 minutes. Strain and place into a 10 inch skillet.
Coat potatoes with 2 tbsp olive oil. Place a piece of parchment paper over the potatoes and, use a potato masher to smash the potatoes.
Season the potatoes with ½ tsp salt, pepper and oregano. Top with rosemary springs and sliced scallions.
Remove chicken from refrigerator, coat in breadcrumbs and place on top of smashed potatoes.
Bake in oven for 30 minutes or until the chicken has an internal temperature of 165F.