Let's cook.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the chicken pieces and halved baby potatoes.
In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper.
Pour the lemon herb mixture over the chicken and potatoes. Toss well to ensure everything is evenly coated.
Spread the chicken and potatoes in a single layer on the prepared baking sheet.
Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender and lightly browned. Flip the chicken and potatoes halfway through cooking for even browning.
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
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