Preheat the oven to 200°C (390°F). Lightly grease a large baking dish or line a baking tray with baking paper.

In a large bowl, add the potato cubes, sliced onion, and carrot rounds. Drizzle with 2 tbsp olive oil, then add 0.5 tsp salt, 0.25 tsp black pepper, and half of the minced garlic. Toss well to coat evenly.

Spread the vegetables in an even layer in the baking dish, leaving a little space between them so they can roast instead of steam.

Pat the chicken thighs dry with paper towel. In a small bowl, mix paprika, dried oregano, dried thyme, remaining 0.5 tsp salt, remaining 0.25 tsp black pepper, chili flakes (if using), and the rest of the minced garlic.

Rub the chicken thighs with the remaining 1 tbsp olive oil, then sprinkle the spice and garlic mixture all over, pressing it into the skin and underside of the chicken.

Nestle the seasoned chicken thighs on top of the vegetables, skin side up, spacing them out evenly so the heat can circulate.

Pour the chicken stock into the baking dish around the edges (not directly over the chicken so the seasoning stays on). Add the lemon wedges around the chicken and vegetables.

Bake in the preheated oven for 35-40 minutes, or until the chicken skin is golden and crispy, the vegetables are tender, and the chicken is cooked through (juices run clear and the internal temperature is at least 75°C).

For extra crispy skin, move the tray to the top rack and broil/grill for 2-3 minutes at the end, watching carefully so it doesn’t burn.

Remove from the oven and let rest for 5 minutes. Squeeze some of the roasted lemon wedges over the chicken and vegetables, sprinkle with chopped fresh parsley if using, and serve hot.