Season Bone-In Chicken Leg (2) with Sriracha (to taste), Kosher Salt (to taste), Garlic Paste (to taste), Dried Oregano (to taste), and Dried Thyme (to taste). Add Extra-Virgin Olive Oil (1 tablespoon) and mix to coat. Let it sit to marinate.
Preheat oven to 420 degrees F (215 degrees C).
Into another bowl, add White Potato (2), Onion (1), Red Chili Pepper (1), Fresh Parsley (2 tablespoon), Scallion (2 tablespoon), and Extra-Virgin Olive Oil (1 tablespoon). Season with additional sriracha, kosher salt, garlic paste, oregano, and thyme. Mix well.
Add the veggies to the bottom of a baking dish or cast iron pan.
Top the potatoes with the marinated chicken. Add Chicken Broth (3 cup).
Bake for 1 hour, or until chicken is cooked through but not dry. The chicken should be 165 degrees F (75 degrees C) at the thickest part at the bone.
After removing from oven, let the dish rest lightly covered for at least 5 minutes.