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Preheat the oven to 400F.
Marinate the chicken: Make the marinade: Use a hand blender or high speed blender to blend the ½ cup cottage cheese, 2 tbsp lemon juice, zest of 1 lemon, 1 tsp salt, ½ tsp pepper, 4x garlic cloves and 1 ½ tbsp dried oregano. Blend until fully combined and smooth.
Add the marinade to a bowl or a ziptop bag along with the chicken thighs and toss to coat well. Marinate for 1 hour or overnight.
Cook the chicken and potatoes: Preheat the oven to 400F. Move the oven rack to the top third of the oven.
Place the chopped potatoes in a large casserole dish. Add the juice of 3 lemons, ½ cup olive oil, 10 smashed garlic cloves, 1 ½ tbsp mustard, 1 tsp salt and ½ tsp pepper. Toss everything together to combine.
Remove the chicken thighs from the marinade and let any excess marinade drip off before placing the chicken thighs on top of the potatoes. Dust the top of the chicken thighs with salt and oregano.
Turn the heat down to 375F and bake for about 1 hour 20 minutes, until the potatoes are very tender and the chicken thighs are a deep golden brown.
Serve topped with fresh mint, fresh dill and lemon wedges.