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Season chicken thighs with salt and spices and add to an oven safe baking dish.
Cut potatoes in half and season with 2 tbs. Olive oil, salt, spices and 4 crushed garlic cloves.
Mix everything together and add to the baking dish, pouring the leftover oil on top of the chicken.
Make a sauce using lemon juice, remaining 2 tbs. Olive oil and Dijon mustard. Pour over the chicken and potatoes.
Then add chicken stock to the bottom of the pan (don't add it on top so that you don't wash off the sauce for the chicken).
Tilt the pan so that the chicken stock coats the entire bottom of the dish.
Add the remaining whole garlic cloves on top.
Cover with parchment and foil and bake on 375 for an hour.
Then uncover and bake for another 45 minutes until browned on top, the potatoes are soft and the chicken is cooked through (you can also broil for 3 minutes if you want more color) but be careful that the precious sauce on the bottom of the dish doesn't evaporate.