In a large bowl, squeeze the juice of half a lemon and whisk in 1/2 teaspoon dried oregano along with roughly 1 teaspoon of kosher salt (adjust based on your chicken weight). Add the chicken thighs and gently toss to coat evenly. Cover with plastic wrap if you plan to cook later, or begin immediately.

Set your oven to a blazing 450°F for a quick, crisp finish.

Cut the remaining lemon into very thin slices (removing seeds) and add them to a 9×13-inch baking dish along with 3 tablespoons of olive oil, the sliced onion, garlic, another 1/2 teaspoon of oregano, an extra teaspoon of kosher salt, and plenty of freshly ground black pepper. Gently fold in the potato wedges and chickpeas until evenly coated. Nestle the chicken thighs on top, skin side up, and drizzle any remaining marinade over the potatoes and chickpeas. For extra crispiness, pat the chicken skin dry and drizzle with a little more olive oil.

Place the dish in the oven and allow it to roast for 45 minutes. Once the chicken is nearly done and the skin has turned irresistibly crisp, carefully remove the thighs and give the potato-chickpea mix a good stir. Return this mix to the oven for an additional 10-15 minutes to let the potatoes finish browning.

Return the chicken (with any accumulated pan juices) back to the tray. If needed, warm everything through by popping it in the oven for a couple extra minutes. Garnish with a generous sprinkle of chopped parsley and serve with extra lemon wedges on the side for that extra burst of tang.