Preheat oven to 425 degrees. Add lemon juice, olive oil, yellow mustard, minced garlic, oregano, and salt together in a small bowl. Whisk together to combine. Add halved baby Yukon gold potatoes and stir until evenly coated.
Place potatoes and excess sauce into 9x13 metal pan, with potatoes facing cut side down. Bake potatoes in a preheated oven for 20 minutes. Pour chicken broth over the potatoes and continue cooking until most of the liquid is gone and potatoes are browned and fork-tender, about another 40 minutes.
Remove from oven and let potatoes cool for 5-10 minutes before serving.