Prepare Marinade: In a mixing bowl, combine minced garlic, olive oil, lemon juice, Dijon mustard, honey, Greek dried oregano, dried thyme, sea salt, and black pepper. Whisk until smooth.

Marinate Chicken: Place chicken thighs in a sealing bag, add half of the marinade, seal, and refrigerate for at least 2 hours.

Preheat Oven: Preheat oven to 425°F (220°C) and lightly grease a baking dish with olive oil.

Prepare Potatoes: Wash and chop potatoes into chunks, soak in water briefly, and coat with half of the reserved marinade.

Bake: Arrange chicken on potatoes, drizzle remaining marinade, and bake for 10 minutes at 425°F, then reduce to 375°F (190°C) and bake for 45-55 minutes.

Final Touches: If potatoes are firm, tent chicken with foil, increase oven to 425°F and return potatoes to roast until fork-tender.

Rest and Serve: Let chicken rest for 5-10 minutes, garnish with oregano and lemon slices, then serve.