Spanish Chicken and Potato Roast

INGREDIENTS

• 1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
• 4 cloves garlic, smashed and coarsely chopped
• Kosher salt
• 2 lemons (1 juiced, 1 cut into wedges)
• 1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
• 2 teaspoons smoked paprika
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons roughly chopped fresh parsley
• Freshly ground pepper
• 2 large or 3 medium red onions, halved and thinly sliced