Heat the oven to 425°F (220°C) and get a large baking sheet ready. You want enough surface so the potatoes and chicken aren’t crowded; a little space helps them crisp up.

In a big bowl, whisk together 2 tablespoons of olive oil, minced garlic, oregano, thyme, salt, and pepper. Squeeze in the juice of one lemon and add a few lemon slices to the mix.

Pat the chicken thighs dry with a paper towel. Toss them in the bowl with half of the lemon-oil mixture so the skin gets a little sheen and the meat gets a bright, garlicky flavor.

Toss the halved potatoes with the remaining olive oil, a pinch of salt, and pepper. Spread them out on a rimmed baking sheet so they have room to brown.

Nestle the seasoned chicken thighs among the potatoes. Pour the rest of the lemon juice over the whole sheet and tuck a few lemon slices around the pan for extra brightness as they roast.

Roast for about 35–40 minutes, until the potatoes are tender, golden at the edges, and the chicken reaches an internal temperature of 165°F (74°C). If your potatoes browning too quickly, give the sheet a quick stir halfway through.

If you like extra-crisp skin, switch the oven to broil for the last 2–3 minutes of cooking, watching closely so nothing burns.

Remove from the oven, let rest for 5 minutes, then sprinkle with fresh parsley and a final squeeze of lemon juice if you have an extra lemon on hand.