Preheat the oven to 190°C / 375°F.

Finely chop 4 garlic cloves and juice 2 lemons.

Whisk lemon juice with 4 tablespoons olive oil, dried oregano, salt, black pepper, and honey mustard.

Salt the chicken pieces and coat them with slightly less than half of the marinade.

Let the chicken marinate while preparing the potatoes.

Halve the baby potatoes without peeling them.

Stir water into the remaining marinade and coat the potatoes with it in the baking dish.

Arrange the marinated chicken pieces over the potatoes.

Cover the baking dish with wet, crumpled parchment paper.

Bake the chicken and potatoes covered for 20 minutes at 190°C / 375°F.

Remove the parchment paper and bake uncovered for 40 more minutes, until the chicken is cooked and potatoes are tender.

Halve the cherry tomatoes and dice the Lebanese cucumber and white onion.

Season the salad with salt, black pepper, dried oregano, vinegar, and 1 tablespoon olive oil.

Crumble feta cheese over the salad.

Grate half of the Lebanese cucumber and drain it thoroughly.

Mix the drained cucumber with Greek yogurt, dill, 1 minced garlic clove, salt, black pepper, lemon juice, and 1 tablespoon olive oil.

Divide the roasted potatoes among 4 serving bowls and top them with chicken.

Add Greek salad and tzatziki to each bowl, then serve the remaining lemon sauce alongside.