Directions

• Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).
• In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, salt, oregano, and black pepper. Set aside.
• Cut each peeled potato into randomly-shaped pieces about 1 to 1 1/2 inches in size.
• Place potatoes in the bowl with orange juice mixture, toss to coat, then scoop into a large roasting pan. Spread out evenly in a single layer.
• Place chicken thighs in the mixing bowl and coat with remaining orange juice mixture.
• Transfer to the roasting pan, setting on top of the potatoes. Pour over any remaining juice mixture.
• Bake in the preheated oven until potatoes are tender and chicken has reached an internal temperature of 165 degrees F (74 degrees C), 1 to 1 1/2 hours. Check halfway through roasting and add hot water to the pan only if the potatoes are drying out; at the end of roasting there should be only juices in the pan, not too much excess water, so add only as needed.
• Serve with additional honey drizzled over the top of the chicken and potatoes, if desired.