Place baby potatoes in a saucepan of salted boiling water and simmer for 8–10 minutes, until fork-tender but still firm. Drain well and set aside.

Warm 2 tablespoons olive oil in a large, oven-safe skillet over medium heat until shimmering.

Add parboiled potatoes, tossing gently to coat in oil, and cook, stirring occasionally, until edges turn golden brown and lightly crisp, about 6–8 minutes.

In a small bowl, whisk together fresh lemon juice, minced garlic, dried oregano, salt, and pepper until smooth.

Add drained chickpeas and the marinade to the skillet, stirring gently so every potato piece and chickpea gleams.

Slide the skillet into a preheated 400°F oven and roast for 12–15 minutes.

Sprinkle chopped parsley and crumbled feta over the hot skillet, then serve straight from the pan.