Make a rub of olive oil, whole grain Dijon mustard, lemon zest and oregano. Rub half on the chicken. Mix the other half with a wee bit more olive oil to slather on some taters. Sear chicken thighs skin side for 3-4 minutes. Flip the chicken and then add potatoes in. Deglaze with white wine or a bit of chicken stock. Put it in the oven for 25-30 minute.