Begin by zesting and juicing one fresh lemon into a mixing bowl. Add olive oil, smoked paprika, garlic powder, dried oregano, dried thyme, salt, and black pepper to create a vibrant marinade. Whisk together until well combined, then pour this flavorful mixture into a resealable bag, ready to infuse the chicken with its zesty goodness.

Cut the chicken breasts into even pieces for uniform cooking, ensuring they’ll soak up all the delicious flavors from the marinade. Slice a red onion into wedges and add both the chicken and onion to the zipper bag containing the marinade. Toss gently to coat all the ingredients, letting the mixture work its magic while you prepare the potatoes.

Wash and clean the Yukon potatoes, then cut them into wedges, aiming for even sizes for consistent roasting. Add the potato wedges into the bag with the chicken and onion. Seal the bag and gently shake it to ensure every piece is well coated in that zesty marinade, allowing for maximum flavor infusion.

While the ingredients are marinating, preheat your oven to 425°F (220°C) for optimal roasting. This high temperature will ensure your Greek Lemon Chicken and Potatoes develop a lovely golden color and crispy texture as they cook. Once the oven is ready, prepare a large sheet pan by lightly coating it with olive oil to prevent sticking.

Spread the marinated chicken, potatoes, and onion in a single layer on the prepared sheet pan. For an extra layer of flavor, top the arrangement with lemon slices from the zested lemon.

Place the sheet pan in the preheated oven and roast for about 30 minutes. Check for doneness; the chicken should reach an internal temperature of 165°F (75°C), while the potatoes should be tender and slightly crispy on the edges.

Once the Greek Lemon Chicken and Potatoes are perfectly roasted, take them out of the oven and let the dish rest for a few minutes. Before serving, sprinkle freshly chopped Italian parsley and grated Parmesan cheese on top for a beautiful finishing touch.