Braised Chicken with Lemon and Oregano Potatoes
Season the chicken with salt and pepper and sprinkle lightly with paprika. Heat the olive oil in a large ovenproof sauté pan and brown the chicken on all sides. Transfer to a plate as they are done.
Add the onions, potatoes and bay leaves to the pan then pour in the wine and let it bubble up, scraping the base of the pan to loosen the sticky bits. Season. Add the remaining ingredients to the pan, along with the chicken and any juices, and turn to combine.
Roast, uncovered, for 60 minutes, turning the potatoes occasionally and adding a little more wine or water if the pan starts to dry out.
Scatter with parsley just before serving.