Preheat and Prepare: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a 9x13 inch baking dish or line it with parchment paper for easier cleanup. You want to ensure nothing sticks, allowing for that lovely golden crust to form.

Combine Seasoning: In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper until well combined. The aroma of the herbs and garlic should be quite fragrant at this stage.

Coat Potatoes: Place the quartered potatoes into a large mixing bowl. Pour about half of the prepared garlic-herb oil mixture over the potatoes. Toss them thoroughly until every potato piece is evenly coated and glistening with the seasoning.

Coat Chicken: Add the chicken thigh pieces to the same bowl with the remaining garlic-herb oil mixture. Toss the chicken until it's completely coated. You should see the chicken pieces turn a lovely pale orange from the paprika and seasoning.

Assemble the Bake: Arrange the seasoned potatoes and chicken in a single layer in the prepared baking dish. Try to spread them out as much as possible, ensuring there's a little space between each piece. This is crucial for achieving that beautiful browning and crispiness later on.

First Bake & Flip: Bake for 25 minutes. After this time, carefully remove the dish from the oven. The potatoes should be starting to soften and the chicken will be turning opaque. Using tongs, flip the chicken and potatoes to ensure even cooking and browning.

Add Parmesan & Continue Baking: Sprinkle the grated Parmesan cheese evenly over the chicken and potatoes. Return the dish to the oven and continue baking for another 20-30 minutes, or until the chicken is cooked through (internal temperature of 74°C/165°F), the potatoes are tender when pierced with a fork, and everything has a gorgeous golden-brown, slightly crispy exterior. You’ll notice the cheese melting and turning a lovely deep golden colour, releasing a rich, nutty smell.

Rest and Serve: Once done, remove the baking dish from the oven. Let the dish rest for 5-10 minutes before serving. This allows the chicken juices to redistribute, ensuring it remains wonderfully tender. Garnish generously with fresh chopped parsley and serve with lemon wedges for a burst of freshness.