Preheat an oven to 400 degrees F and line a baking sheet with parchment paper.

In a bowl, combine the chicken, olive oil, smoked paprika, dried oregano, lemon zest, sea salt, and cracked black pepper, then mix well.

Cover and marinate the chicken in the fridge for 4 hours, if desired.

Heat a skillet over medium heat and brown the chicken on all sides, working in batches as necessary.

In a bowl, toss together the potatoes, olive oil, dried oregano, sea salt, and cracked black pepper.

Arrange the chicken and potatoes on the prepared baking sheet, then add the lemons, garlic cloves, and fresh oregano leaves.

Transfer the baking sheet to the oven and roast until the chicken reaches 165 degrees F and the potatoes are crispy, about 40–45 minutes.

Remove the garlic from its skin and mash it into a paste.

In a bowl, combine the mashed garlic, green olives, parsley, dill, olive oil, red wine vinegar, roasted lemon juice, and sea salt.

Serve the chicken and potatoes over yogurt, then top with the olive garlic sauce, feta, fresh mint leaves, and an extra squeeze of lemon.