In a large bowl, combine all of the spice rub ingredients.
Rinse and pat dry the chicken thighs. Season both sides of the chicken thighs (legs) with rub and place in a large baking pan.
Scrub the potatoes and quarter. Place in the bowl with the remaining rub. Pour in half of the lemon juice, toss to coat. Place the potatoes in between chicken thighs.
Pour the remaining lemon juice over the chicken and potatoes, then drizzle with olive oil.
Cover with aluminum foil and bake for 1 hour.
Carefully drain the excess juices out of baking pan, into a small saucepan. Leave a little bit of juice at the bottom of the pan. Increase the oven temperature to 375 degrees. Roast uncovered, for another 30-35 minutes, to crisp up the chicken and potatoes.
Meanwhile, keep the delicious pan juices warm on the stove until ready to serve.
Remove the chicken and potatoes from the oven, let rest for 5-7 minutes. Plate the chicken and potatoes, then drizzle with juice. Serve with a garden salad and crusty French bread for dipping into the sauce!