Clean the chicken thoroughly, removing excess fat and feathers. Butterfly it to ensure even cooking.

In a bowl, mix the yogurt, lemon juice, paprika, garlic and onion powder, oregano, salt, and pepper.

Coat the chicken with the marinade, ensuring every part is covered. Let it rest in the refrigerator for 30 minutes to 2 hours to enhance the flavors.

In a baking tray, layer the sliced potatoes, onions, carrots, garlic, and bell pepper.

Drizzle with olive oil and season with salt. Mix well.

Remove the chicken from the marinade and coat it with breadcrumbs on both sides, pressing gently to ensure they stick.

Place the chicken on top of the vegetable base.

Bake at 180°C (350°F) for 1 hour and 30 minutes. For a more golden finish, use the grill setting during the last 10 minutes.

Let the chicken rest for a few minutes before slicing. Serve with the potatoes and vegetables infused with the chicken juices.