Pre heat oven to 425F. For easy clean up line the baking sheet with parchment paper or tin foil
Lay the chicken thighs out on the sheet pan spread apart.
Pour 1/4 of the olive oil on top of each chicken thigh. Sprinkle salt, paprika and oregano over each thigh
Drizzle the honey over each thigh
In a bowl mix the cut potatoes with the remaining olive oil until coated
Spread the potatoes out on the tray, with no overlapping. Sprinkle the remaining salt on top of the potatoes
Spread the sliced onions over the tray. Sprinkle the garlic on top
Pour the lemon juice over everything evenly (be careful not to wash the honey off the chicken)
Spread the lemon slices out over the tray and bake for 30 minutes on the top shelf of the oven. If you want the skin on the chicken and potatoes to be browned and a little crispy turn the broiler on for 2 minutes at the end. Be careful the broiler works fast! You don't want to burn them
*Note: If you cut the potatoes too big don't worry. Just remove the chicken from the tray and pop the potatoes back into the oven for another 10 minutes
