Place your chicken (skin side up) in a lined dish. Mine is 39 cm x 31 cm. I use extra wide parchment paper as I want this to hold all the chicken and marinade without leaking out the sides and making clean up a breeze.
Cut up your potatoes to your desired thickness and place them inside.
Cover everything with your desired amount of salt, pepper, oregano and paprika.
Flip the chicken so skin is down and apply salt, pepper, oregano and paprika to the bottom. (Leave them this way for now)
To a blender add inside:Lemon juiceOlive oilGarlic clovesBrown onionRosemaryHoneyMustard Blend this all together well.
Pour roughly half the mixture onto the chicken (bottom side) and the potatoes. If needed spread it around to coat everything well.
Flip your chickens so skin side is facing upwards.
Pour the second half of the marinade completely covering the top of the chickens (skin side).
Cover with wet baking paper and alfoil.
Place in a pre heated oven at 175 degrees Celsius (fan forced) for 90 minutes.
After 90 minutes remove the covers and cook for another 30 minutes. (mine is completely done at 2 hours. If you need more colour, leave in oven until you are happy)
Allow to rest for 10 minutes.
Serve and enjoy!