In a bowl, mix the melted butter, 1 cup grated parmesan, minced garlic, and black pepper until it forms a thick paste.

Spread the garlic parmesan butter evenly along the bottom of a large casserole dish (10"x15" is ideal). Halve the baby potatoes and place them cut side down into the parmesan butter.

Pat the chicken thighs dry with paper towel then add them on top of the potatoes, skin-side up.

Pre-heat the oven to 375F (190C).

Mix together the seasonings: 1 ½ tbsp oregano, 1 tbsp paprika, 2 tsp black pepper, 2 tsp garlic powder, 2 tsp.

Toss onto the chicken along with 5 tbsp olive oil, 2 tbsp dijon mustard, the juice of 2 lemons, 2 tbsp of lemon zest and 8 smashed garlic cloves. Massage this zesty marinade all over the chicken thighs, ensuring every nook and cranny is coated. Rub the coated thighs over the potatoes to share the love then ensure the chicken is skin-side up on top of the potatoes. Sprinkle with ¼ cup parmesan.

Cut the tops off of two garlic heads (about ¼ inch to expose the cloves). Place onto a sheet of tinfoil then drizzle each head with olive oil and salt. Wrap tightly then place the foil-wrapped garlic onto the baking tray.

Bake for 50 minutes, then carefully remove the foil-wrapped garlic and set aside to cool slightly.

Return the tray to the oven and bake for another 20-30 minutes until the chicken skin is deeply golden and the potatoes are fork-tender. If you want extra crispy skin, crank the heat up to 400°F for the last 10 minutes.

While everything's finishing up, squeeze the roasted garlic cloves into a bowl. Add Greek yogurt, grated cucumber, fresh dill, salt, lemon juice, and olive oil. Mix until creamy and dreamy. Taste and adjust salt/lemon juice as needed.

Remove the tray from the oven. Baste the chicken thighs with the pan juices (trust me, this is the money move). Sprinkle with a final dusting of parmesan cheese,