Preheat oven to 425 degrees F (220 degrees C).
Add Chicken Thigh (2 pound), Olive Oil (1/4 cup), Juiced Lemon (1/4 cup), Garlic (4 clove), Lemon (1), Dried Oregano (2 teaspoon), Dried Thyme (1 teaspoon), Salt (2 teaspoon), and Freshly Ground Black Pepper (to taste) to a large bowl. Using a large spoon or your hands combine well. Add the Potato (0.5 pound) and toss them well in the marinade.
Place the chicken in your baking pan or cast iron skillet skin side up. Add the potatoes in between the chicken pieces. Pour over the marinade. Roast for 40-45 minutes or until browned and crispy.