Trim and Salt the Chicken. Take your 2 pounds of bone-in, skin-on chicken thighs (about 4 large thighs) and trim off any flaps of excess skin or dangling fat around the edges. Season both sides with 10g (1 T) of salt and place in the fridge, uncovered, for 30 to 60 mins.

Make the Marinade. Grab a medium bowl. Combine olive oil, minced garlic, dried oregano, dried thyme, black pepper, the zest of 1 lemon, and the juice of 1 lemon (approximately 20–30g). Stir everything together until combined.

Cut Potatoes and Combine with Marinade. Peel 750g (about 2.5 large) russet potatoes and cut them into large wedges. Toss the potato wedges and the salted chicken thighs into the bowl with the marinade and coat everything well.

Arrange in the Pan and Add Stock. Spray or lightly oil a metal baking pan. Lay the potato wedges in a single layer on the bottom of the pan, then nestle the chicken thighs on top, skin side up. Pour 150g of chicken stock into the pan around the potatoes.

Roast. Place the pan in the oven uncovered and bake for 75 to 90 minutes.

Check Temperature and Rest. Remove the pan when the chicken reaches an internal temperature of 185–190°F. Let everything rest in the pan for at least 15-25 Minutes.

Make the Pan Sauce. Transfer the chicken and potatoes from the pan to a serving platter and keep warm in a very low oven. Pour 50 g (¼ c) + of chicken stock into the roasting pan and scrape up the browned stuff on the bottom and around the sides. Move to a small saucepan or saute pan and add in a small teaspoon or 5g dijon mustard. Whisk to combine and reduce for 2-3 minutes over high heat until the sauce is a touch thickened.

Serve. Top with chopped fresh chopped parsley and a squeeze of fresh lemon juice.