Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Bring a medium pot of salted water to a boil.
2. Quarter 1 1/2 pounds small Yukon gold potatoes. Thinly slice half of 1 medium lemon and remove the seeds from the slices; reserve the remaining half. Thinly slice 3 garlic cloves. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
3. Drizzle 1 tablespoon olive oil into a 10-inch or larger oven-safe skillet. Add the chicken, skin-side down. Cook undisturbed over medium heat until the skin is well-browned and crisp, about 15 minutes. Meanwhile, add the potatoes to the boiling water and cook until fork tender, about 10 minutes, then drain.
4. Transfer the chicken to a plate, skin-side up. Add the potatoes, garlic, 2 teaspoons dried oregano, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper to the skillet. Cook, stirring occasionally, until the potatoes are lightly browned in spots, 3 to 5 minutes.
5. Nestle the chicken on top of the potatoes and top with the lemon slices. Roast in the oven until the chicken is cooked through, 8 to 10 minutes. Squeeze the juice from the reserved lemon half over the chicken and potatoes. Garnish with chopped fresh parsley, if desired.