Preheat oven to 200°C/180°C fan-forced. Grease and line a large baking tray with baking paper. Combine chicken, oil, garlic, paprika, oregano, cumin, half the rosemary, and lemon zest in a bowl. Add chicken and toss to combine.
Place chicken on prepared tray. Bake chicken, turning occasionally, for 25 minutes or until cooked and golden brown.
Meanwhile, cook peas in a saucepan of boiling water for 3 minutes or until bright green and tender. Drain. Cool. Combine peas and potato salad in a large bowl.
Sprinkle chicken with remaining rosemary and zest. Serve chicken with lemon wedges and potato salad.
For extra flavour, combine chicken and herbs in a bowl the night before and marinate.