Combine lemon juice, garlic, Dijon mustard, honey, dried oregano, paprika, olive oil, salt, and pepper in a bowl. Add chicken and coat thoroughly. Marinate for up to 24 hours if time allows.

Preheat oven to 350°F.

Place quartered potatoes and red onion in a large baking pan. Arrange chicken on top and pour the stock and remaining marinade over everything.

Bake for 20 minutes, then remove from oven.

Scatter cherry tomatoes over the mixture, drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Return to oven and bake for 30 to 35 minutes until chicken is golden and potatoes are cooked through.

Remove from oven, garnish with fresh oregano, and serve.