Preheat the oven to 375 degrees F.
In a 9x13 baking dish, add the yellow potatoes, artichokes, sun dried tomatoes, olives and oregano leaves.
In a medium bowl, whisk to combine the olive oil, dijon, lemon juice, red wine vinegar, garlic, cumin, dried oregano, paprika, garlic powder, salt and pepper.
Drizzle half of the sauce mixture over the potato mixture and gently toss.
Place into the oven, uncovered to allow the potatoes to partially cook, about 15 minutes.
Remove the potatoes from the oven and give it another toss, Next, place the chicken on top of the potato mixture. Using a pastry brush, brush the remaining sauce over the chicken thighs.
Transfer back into the oven and continue to bake until the chicken is cooked through and the potatoes are fork tender, about 35 to 40 minutes.