Lemon Chicken with Potatoes and Chickpeas

• portions: 4 servings
• temps total: 1 hour

Ingrédients

2 lemons, halved

1 teaspoon dried oregano, divided

Kosher salt and freshly ground black pepper

4 medium-large bone-in chicken thighs (about 2.25 pounds total)

3 tablespoons olive oil, plus an additional drizzle

1 large yellow onion, halved and thinly sliced

3 garlic cloves, thinly sliced

1 15-ounce can chickpeas, drained and rinsed

3/4 pound yukon gold potatoes (about 3 medium), unpeeled, each cut into 8 wedges

Big handful chopped flat-leaf parsley, to finish