Marinate the Chicken: Place the chicken thighs in a glass container and cover them with milk. Cover the container and let it marinate for at least 2 hours, but it's better to leave it overnight in the refrigerator.

Prepare the Chicken for Baking: The next day, drain the chicken thighs well. Dip them in breadcrumbs until they are thoroughly coated. Season with salt and pepper.

Arrange in the Baking Dish: Lay the breaded chicken thighs in a baking dish. If desired, sprinkle with nutmeg. Place a small piece of butter on each thigh.

Prepare the Potatoes: Cut the potatoes into small cubes and place them in a bowl. Season with salt and pepper, sprinkle with oregano, and drizzle with a little olive oil. Mix well.

Combine Chicken and Potatoes: Arrange the seasoned potatoes next to the chicken thighs in the baking dish.

Bake: Bake in a preheated oven at 200°C (392°F) for about 45 minutes, or until the chicken is golden brown.

Serve: Serve the dish with a green salad on the side.