1 tablespoon Dijon mustard (or other mustard of choice)
2–3 sprigs fresh oregano
4–5 sprigs fresh thyme
Method
Place the chicken pieces in a large baking dish and season well with salt and pepper. In a bowl, combine the olive oil, lemon juice, garlic, mustard, and the leaves from the oregano and thyme sprigs. Mix well and pour half of the mixture over the chicken.
In another bowl, place the potatoes cut into quarters or sixths, season with salt and pepper, and toss with the remaining oil-lemon mixture. Add the potatoes to the baking dish and drizzle over any juices left in the bowl.
Crumple a sheet of parchment paper and cover the baking dish. Top with foil and bake in a preheated oven at 200°C for 1 hour. Remove the covers, spoon some of the pan juices over the chicken and potatoes, and continue baking uncovered for another 30–40 minutes, or until the chicken is golden and the potatoes are tender.
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