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Let's start by placing bone-in, skin-on chicken thighs into a baking dish.
Take Yukon gold baby potatoes, cut them in half, and add them to the chicken in the baking dish.
For the sauce, squeeze fresh lemon juice into a bowl.
Add fresh orange juice to the lemon juice.
Add one tablespoon of German-style mustard to the citrus juices.
Whisk the sauce mixture until well combined.
Pour the sauce over the chicken and potatoes in the baking dish.
Drizzle olive oil over the chicken and potatoes.
Season generously with salt.
Add pepper to taste.
Sprinkle Greek oregano over the ingredients.
Cover the baking dish with aluminum foil.
Bake in the oven for one hour.
Take the baking dish out of the oven and remove the foil.
Place it back into the oven and bake for an additional 30 minutes until golden perfection.
Remove the dish from the oven.
Serve the Greek lemon chicken with potatoes on a plate.