Pat the chicken chunks dry with paper towels—this is crucial for browning and helps the spice rub adhere better. While the chicken dries, combine the oregano, thyme, garlic powder, smoked paprika, 1 tsp salt, and black pepper in a small bowl. Toss the dried chicken with the spice mixture until evenly coated, making sure every piece gets good coverage. I find that doing this in a large bowl rather than directly in the baking dish gives you better control and ensures even seasoning.

While the oven preheats to 400°F, whisk together the white wine, freshly minced garlic, lemon zest, lemon juice, brown sugar, Dijon mustard, and remaining 1/2 tsp salt in a separate bowl. Stir until the sugar dissolves completely. This acidic, slightly sweet sauce will provide brightness to complement the herbaceous chicken and prevent it from drying out during baking.

Spread the seasoned chicken from Step 1 in a single layer in a 9x13 inch baking dish or similar size. Drizzle with the extra virgin olive oil first, then pour the lemon sauce from Step 2 evenly over the chicken. Arrange the thin lemon slices on top and around the chicken. I like to use a mix of lemon round placement—some tucked between chicken pieces, some on top—for both visual appeal and to infuse the lemon flavor throughout. Bake for 15 minutes.

Remove the baking dish from the oven and carefully spoon some of the pan juices over the chicken pieces to keep them moist. Return to the oven and bake for another 15 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer in the thickest piece. Transfer to a serving platter or individual bowls, garnish generously with fresh chopped parsley, and drizzle some of the pan juices over top before serving.