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Add the olive oil, lemon zest, lemon juice, garlic, Dijon, honey, stock, salt and black pepper to a blender and blend until smooth and emulsified.
Peel and chop the potatoes into large chunks.
Sauté the onion with a little olive oil in the pan you’re using until softened.
Add the potatoes, pour over some of the blended lemon drizzle, season with a little more salt and oregano and toss everything together.
Sit the chicken thigh cutlets on top, drizzle with a little olive oil and season with salt and a little extra lemon zest.
Roast uncovered at 180°C fan for 1 hour, until the chicken is golden and crispy and the potatoes are soft and have soaked up all the lemony pan juices.
Depending on the doneness of the chicken and potatoes, you might want to pull the chicken and rest on a rack with tinfoil and then throw the potatoes under the broiler for 2 to 3 minutes. If you want the skin a little more crisp, you can throw the chicken under the broiler with the potatoes for the first one or two minutes and then pull them. This will be a subjective measure that you want for yourself.
Remove from the oven, pour over the remaining blended lemon drizzle and finish with plenty of fresh parsley.