Combine the cottage cheese, 3 tablespoons lemon juice, lemon zest, 1 teaspoon salt, 1/2 teaspoon pepper, 6 minced garlic cloves, 2 tablespoons oregano, and smoked paprika in a blender. Blend until smooth and creamy—this creates an emulsified marinade that clings beautifully to the chicken. The cottage cheese acts as a tenderizer while adding richness to the final dish.

Pat the 6 chicken thighs dry with paper towels, then coat them thoroughly with the cottage cheese marinade from Step 1, making sure to get the mixture under the skin and into all crevices. Transfer to a bowl or zip-top bag and refrigerate for at least 1 hour, or up to overnight if time allows. This marinating time allows the flavors to penetrate the meat and the acidity to begin tenderizing the chicken.

While the chicken marinates, peel and cut the 5 large potatoes into 1.5-inch wedges. In a large roasting pan (about 9x13 inches), combine the potato wedges, 4 lemons' worth of juice, 1/2 cup water, 1/2 cup olive oil, 12 whole peeled garlic cloves, 2 tablespoons yellow mustard, 2 teaspoons salt, 1 teaspoon pepper, 2 tablespoons oregano, 3 teaspoons garlic powder, and 1/2 teaspoon dried rosemary. Toss everything together so the potatoes are evenly coated—this creates a flavorful base that will braise as it roasts.

Preheat your oven to 400°F with the rack positioned in the top third. Arrange the marinated chicken thighs skin-side up over the potato mixture in the roasting pan, nestling them among the potatoes and garlic. I like to position the chicken so the skin is exposed to direct heat for maximum crispiness. Roast at 400°F for 15 minutes to get the skin started and help it render its fat.

After 15 minutes at 400°F, reduce the oven temperature to 375°F and continue roasting for 1 hour and 5 minutes (approximately 1 hour 20 minutes total cooking time). The chicken is done when the thighs reach an internal temperature of 165°F at the thickest part, and the potatoes are fork-tender and golden. The skin should be golden-brown and crispy, while the lower heat ensures the potatoes cook through without burning.

Remove the roasting pan from the oven and let it rest for 5 minutes before serving—this allows the chicken to reabsorb its juices and stay incredibly juicy when you cut into it. Transfer the chicken and potatoes to a serving platter, spooning the pan juices over top. Garnish generously with fresh mint and dill if desired, and serve with lemon wedges on the side for brightness.