Set your oven to 400 degrees Fahrenheit to begin heating.
Cut the potatoes into large chunks and slice the leeks into rounds, then transfer them to a spacious braiser or skillet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper, then toss well to coat evenly.
Arrange the chicken pieces over the potato and leek mixture ensuring they're well distributed.
In a medium bowl, whisk together the olive oil, lemon juice, dijon mustard, honey, orange zest, lemon zest, crushed garlic, parsley, dill, thyme, salt, black pepper, and paprika until fully combined into a smooth sauce.
Drizzle the lemon herb sauce over the chicken and pour any leftover sauce over the vegetables beneath.
Cover the pan with a lid or foil and place it in the oven; let it bake covered for 40 to 45 minutes.
Increase the oven temperature to 425 degrees Fahrenheit, remove the cover, and continue roasting the chicken and vegetables uncovered for another 30 to 45 minutes until the potatoes are tender and the chicken skin is crisp. For an extra golden finish, place the pan under the broiler for 2 to 3 minutes at the end.
When done, spoon some of the cooking glaze over each chicken piece and garnish with additional fresh parsley before serving.
