Greek Lemon Chicken and Potatoes

Bring marinade ingredients, ½ cup olive oil, 10 cloves garlic, ¼ cup yellow mustard, ¼ cup lemon juice, zest of 2 large lemons, oregano, thyme, sage, rosemary, salt and pepper, in a food processor. Pulse until it becomes a thick paste.
Reserve ¼ cup of marinade for potatoes - set it aside for the potatoes.
Rub the rest of the marinade all over chicken pieces, be sure to also get it under the skin. Place chicken thighs on a 9"x13" casserole dish.
Cover with plastic wrap and marinade in the fridge for at least 2 hours or up to overnight.
Pre-heat oven to 375℉.
Combine the ¼ cup reserved marinade with 3 tbsp lemon juice and 1 tbsp olive oil to create sauce for potatoes. Mix to combine.
Slice potatoes into thin wedges. Stick potatoes all around the chicken thighs in the casserole dish.
Pour sauce all over potatoes, making sure to cover all potatoes in sauce.
Place casserole dish into the oven and cook for 45-50 or until all the chicken reaches 165℉ when measured using a meat thermometer.
Serve and enjoy!