Add the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika to a small bowl and mix together to form a sauce.
Pat the chicken and potatoes dry with kitchen paper to get rid of any moisture.
Arrange the chicken and potatoes on a large sheet pan or in a roasting tin. Pour over the sauce, rubbing it in so everything is fully coated.
Bake at 400°F/200°C for 40 minutes or until the potatoes are tender and the chicken cooked through. Garnish with parsley and serve.
Video
Notes
To check for doneness: Either use a food thermometer to ensure the internal temperature of the chicken has reached 165°F/75°C or use a fork or knife to cut into the thickest part of the chicken to verify the juices run clear and there's no pinkness.To store: Allow the chicken and potatoes to cool, then transfer the leftovers into an airtight container. Keep in the fridge for up to 4 days.