Method
Heat up the oven to 180 °C. To get the best results, a.k.a crispy chicken skin, I recommend using a baking dish with a rack.

Cut the potatoes and sweet potatoes into thick wedges. Halve the onions and leave the skin on. Place the onions skin side up, along with the potato wedges, on an oven baking dish. Add salt, freshly ground black pepper, dried oregano, and drizzle some olive oil to coat the veggies evenly.

Pat-dry the chicken drumsticks, rub them with olive oil and lightly sprinkle some salt.

Place the drumsticks on the rack, on top of the onions and potatoes, and bake everything together for 45 minutes.

For the sauce, crush 2 cloves of garlic and place them into a small bowl. Add about 3 tablespoons of olive oil, the juice of half a lemon and a bit of salt. Depending on the heat of your chili paste, you can add 1-3 teaspoons. The end product should be a zingy and slightly spicey sauce.

Serve with a salad.