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Prepare the ingredients: Take the chicken thighs out of the refrigerator and let them sit for 30 minutes at room temperature.
Preheat the oven to 375°F (190°C) and position one rack in the middle of the oven.
Peel the russet potatoes and cut them lengthwise into four wedges. If large, cut the wedges in half.
Put the potato wedges in a very large mixing bowl.
Put the chicken thighs on top of the potatoes in the mixing bowl and set them aside.
Make the sauce: Press the garlic into a small mixing bowl. Squeeze the fresh lemon juice and add it to the garlic. Add olive oil, salt, oregano, and black pepper. Whisk everything together.
Pour the sauce over the chicken and potatoes and mix everything together well with your hands.
Put the seasoned chicken and potatoes in a baking dish. Add ½ cup of water to the dish.
Tightly cover the dish with heavy-duty foil.
Roast the chicken and potatoes for 40 minutes, then remove the foil and continue roasting for another 20 minutes, or until the chicken is browned and the potatoes are soft.
Serve the dish hot, ensuring each person gets at least one thigh and several potatoes.