In a large pot, heat the olive oil and fry the potatoes for 10 minutes. Stir occasionally with a wooden spoon and add 1 teaspoon of the spice mix during frying.

Once the potatoes turn a nice golden color, remove and place them in a large baking dish, sprinkling with oregano and thyme.

In the same pot, brown the chicken well until it gets color.

Deglaze with wine and let it simmer in the pot until the wine evaporates.

In a blender, mix lemon juice, 4 cloves of garlic, salt, pepper, and mustard (adjust quantities to taste - I might overdo it). Once the mixture is well blended, pour it into the pot with the chicken.

Let it come to a boil and then remove from heat.

Place the chicken over the potatoes and then pour the pot juices over it.

Cover with aluminum foil and bake for 40 minutes at 350°F.

Remove the aluminum foil and continue baking until the potatoes are completely tender and the chicken forms a crust.

Serve with a little Greek salad!!!