Cut the potatoes into cubes or wedges and keep them in a large bowl of water while you proceed with the following steps.

Wash the chicken well, trim any feather stubs or excess skin that doesn't cover meat (e.g., around the tail), pat it dry with paper towels, and place it in the oven pan.

Remember to wash your hands with soap every time after touching raw chicken and before handling anything else. Also, at the end of cooking, clean with soap and water any utensils you touched (even the outside of the salt and spices) as well as any splashes from washing the chicken.

Then rub the chicken with salt, pepper, onion powder, paprika (or the special chicken mix instead of paprika and onion), and finally sprinkle with a LITTLE oregano so it spreads everywhere, but without being too visible (remember, this is for kids who don't want to see black or green bits on their food! 😊).

Pour 1 cup of water into the pan with the chicken. I do this before adding the potatoes, so nothing gets washed away 😉.

Drain the potatoes and pour them into the bowl with 1/4 cup olive oil, the juice of half a lemon, plenty of salt, less pepper, enough onion powder, about 1 tablespoon paprika (or special potato mix), only the leaves from 2 sprigs of fresh thyme, and mix with your hands so the ingredients coat all the potatoes.

Add the potatoes to the pan around the chicken and spread them evenly. Pour the remaining liquid with paprika from the bottom of the bowl over the potatoes and drizzle the last 1/4 cup olive oil over them.

Cut the margarine into small pieces and scatter them in the pan over the chicken and potatoes. Alternatively, spray with a little liquid butter.

Bake in a preheated oven at 400°F (convection) for 25 minutes.

Lower the temperature to 350°F and continue baking for another 30 minutes.

Turn the chicken and all the potatoes to the other side, add the other cup of water, and continue baking at 350°F for another 25 - 30 minutes.