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Preheat the oven to 400°F.
Arrange the chicken thighs in the center of a large sheet pan and scatter the potato wedges around the chicken.
Using a small knife, carefully pierce the chicken thighs a few times to help the marinade penetrate.
In a bowl, whisk together the olive oil, yogurt, salt, onion powder, black pepper, garlic, oregano, mustard, lemon juice, and thyme.
Pour the marinade evenly over the chicken and potatoes.
Using clean hands, massage the marinade into everything, making sure the chicken and potatoes are well coated.
Gently lift the chicken skin and rub some of the marinade underneath as well.
Spread the potatoes back around the chicken in a single layer so they roast evenly.
Bake for 50 to 55 minutes, until the potatoes are tender, the chicken is cooked through, and the skin is golden.
If needed, broil for the last 2 to 3 minutes to deepen the color on the chicken.
Let rest briefly, then serve warm.