Preheat oven to 180°C (355°F).
Place a sheet of baking paper into a large roasting pan. Add the chicken, onion, garlic and potatoes in one layer. Squeeze the juice of one lemon over the chicken and throw all the wedges into the pan. Pick some leaves off the rosemary and add to the pan, add the rest of the rosemary sprigs whole.
Sprinkle with the oregano, paprika, a few grinds of pepper and a few pinches of salt. Drizzle with olive oil and place into the oven.
Cook for 45–60 minutes, or until golden, basting with its juices every now and then. If the chicken seems dry, drizzle with a little more olive oil while cooking
Serve straight from the pan.
