Start by preheating your oven to 400°F (200°C). This ensures your potatoes will roast evenly and get that golden-brown color you'll love.

Toss the potato wedges with olive oil, salt, and pepper on a baking sheet. Roast until golden and crispy, achieving that perfect crunchy texture.

While the potatoes are roasting, heat the remaining oil and butter in a large skillet over medium-high heat. This step creates the ideal base for sautéing your chicken.

Add the chicken pieces to the skillet and sauté until browned on all sides. Once they're cooked through, stir in the onion and bell pepper, cooking until softened.

Mix in minced garlic along with dried thyme, oregano, smoked paprika, and crushed red pepper flakes. This is where you'll create a fragrant aroma that fills your kitchen.

Squeeze the juice from halved lemons over the chicken mix and stir well. Add the cooked rice, tossing everything until it's heated through and well combined.

Garnish your dish with freshly chopped parsley before serving alongside the crispy potato wedges. This finishing touch adds a pop of color and freshness to the meal.