Preheat oven to 220°C fan.

Toss potatoes with 2 tbsp oil, salt, pepper. Spread on a large sheet pan.

Roast potatoes 20 minutes.

Pat chicken thighs dry. Rub with paprika, salt, pepper, remaining oil.

Push potatoes to one side. Add chicken thighs (skin-up), garlic head halves, rosemary sprigs and lemon halves cut-side down to the pan.

Roast 25 more minutes until chicken skin is deep golden and crispy.

Squeeze the roasted lemon and garlic over before serving.