Chicken thighs are more flavorful than breasts because they contain a higher level of fat. Thighs also typically are sold bone-in, which helps retain moisture and adds flavor during cooking. The bone-in chicken thigh is one of the least expensive types of meat. Chicken breasts cost more than twice the price. Chicken thighs pair well with potatoes. Moistening the skins of both with olive oil seals in juices and adds monounsaturated fats important for cell permeability and brain health.
Rinse the chicken, dry it with paper towels and season it with salt. Allow it to stand at room temperature for 30 minutes.
Preheat the oven to 425 F and place the roasting pan or cast-iron skillet inside.
Brush the chicken thighs with olive oil and season them with pepper.
Pour enough olive oil in a large bowl to coat the potatoes. Add salt and pepper to taste. Place the potato pieces in the bowl and toss them until coated thoroughly and seasoned evenly.
Transfer the chicken thighs, skin-side down and the potatoes in a single layer into the preheated roasting pan or cast-iron skillet.
Bake the chicken and potatoes for 20 minutes and remove the pan. Slide the spatula under the potatoes carefully preserving the shape and turn them. Insert a meat thermometer into the thickest section of one of the chicken thighs. Return the pan to the oven.
Check the potatoes and thermometer after five to 10 minutes. When the potatoes are crisp and the thermometer reads 160 degrees, the dish is finished.
Remove the pan and allow the chicken to rest for 10 minutes before serving. Slice the chicken off the bone or serve it intact and provide steak knives. Squeeze lemon juice and sprinkle chopped parsley on the chicken and potatoes to brighten the flavor.