Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.

Wash and dry the potatoes. Cut into small, even cubes about 1 inch in size.

In a large bowl, toss potatoes with 2 tbsp olive oil, salt, pepper, garlic powder, paprika, and oregano. Mix until well coated.

Pat chicken thighs dry with paper towels. Place in a bowl and add remaining olive oil, minced garlic, salt, pepper, and lemon juice. Rub well to coat evenly.

Spread potatoes in a single layer on the sheet pan. Place chicken thighs on top or beside the potatoes, leaving space between pieces.

Bake for 35 to 45 minutes. Flip potatoes halfway through cooking for even browning.

Check that chicken is fully cooked (internal temperature 165°F). Remove from oven and let rest for 5 minutes before serving.