Preheat the oven and prepare the pan

• Preheat the oven to 180 °C.
• Place the potatoes in a large baking pan and season with salt and pepper.
• Arrange the chicken pieces on top of the potatoes.

Make the lemon sauce

• In a jar or bowl, combine the olive oil, lemon juice, garlic, mustard, oregano and salt.
• Shake or whisk well until emulsified.

Pour the sauce over the chicken and potatoes

• Pour the sauce evenly over the chicken and potatoes.
• Add the water to the jar, swirl to collect the remaining sauce and pour it into the side of the pan.
• Sprinkle the chicken with black pepper.

Bake covered

• Cover the pan tightly with a lid or with parchment paper and foil.
• Bake until the chicken and potatoes are cooked through.

Bake uncovered until golden

• Remove the cover and continue baking until the chicken is golden, crispy and beautifully roasted.
• Baste the chicken with the pan juices 3–4 times during baking.

Serve

• Let the dish rest briefly, then serve the chicken with the potatoes and pan juices.