Place the chicken or the pieces of chicken in the baking tray.
Cut the potatoes into small but thick pieces and spread them around the chicken so that they fill the baking tray.
Place the oil and mustard in a shaker and shake vigorously. When you have a mixture with an even consistency, add half a cup of the water to the shaker and shake a little more.
Pour the dressing over the chicken and the potatoes so that it is evenly distributed. Don't mix the ingredients in the baking tray.
Quarter the lemon and place the pieces in the four corners of the baking tray.
Season with salt and pepper adding the garlic powder and the oregano.
Finally, pour the 1 cup of the remaining water, slowly, in one corner of the baking tray.
Bake at 180°C - 200°C for about one hour. On the last 2-3 minutes switch the oven setting to the grill so that the food gets crunchy.
