Heat the oven to 425°F (220°C). On a sheet pan, toss the halved potatoes with 2 tbsp of the olive oil, the smashed garlic, half the oregano, half the paprika, and a good pinch of salt and pepper. Spread them out and roast until the edges turn golden.
2
Season the chicken
While the potatoes roast, pat the chicken dry with paper towel. Rub all over with the remaining 1 tbsp olive oil, then the rest of the oregano and paprika and a little salt and pepper. Drying the chicken first is what helps it colour instead of steam.
3
Add the chicken
Pull out the pan, push the potatoes to the edges, and nestle the chicken in the middle. Return to the oven and roast.
4
Add the asparagus
Scatter the asparagus around the chicken. Roast until the asparagus is bright and tender and the chicken reaches 165°F (74°C) inside, or its juices run clear when you cut into the thickest part.
5
Rest and finish
Let the chicken rest 5 minutes so the juices settle. Finish the whole tray with a squeeze of lemon, a drizzle of raw olive oil, and the torn herbs. Taste, add a final pinch of salt, and serve with the lemon wedges.
Notes
Keep it juicy: chicken breast overcooks quickly. Pull it the moment it reaches 165°F (74°C) inside, or the juices run clear. An inexpensive instant-read thermometer takes the guesswork out of this dinner.
Thinner cuts may be done a few minutes early. Start checking at the lower end of the time.
Storage: keeps 3 to 4 days in the fridge. Reheat gently, or eat cold the next day sliced over a handful of greens.
Make it yours: swap the asparagus for green beans or broccoli. Use butter or ghee on the potatoes instead of oil for extra crisp. A handful of baby spinach stirred through at the end wilts in beautifully.
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