Heat the oven to 200C / 180C fan.

Cut the potatoes into 3cm chunks and toss with oil, oregano, salt, pepper and the unpeeled garlic cloves. Spread across a roasting tray.

Dry the chicken skin thoroughly and season it heavily with salt.

Lay the thighs skin-up directly on top of the potatoes, then tuck lemon wedges into the gaps.

Roast for 45-50 minutes without turning anything. The skin should be deep golden and the potatoes soft underneath, crisp at the edges.

Squeeze the roasted lemon and softened garlic over everything before serving.