Season chicken with 3/4 tsp kosher salt. Let sit out to come up to room temperature, 20-30 minutes.
Preheat oven to 425 F.
Add tbsp of oil to a cast iron skillet or other oven save pan (preferably 12" or more). Rub chicken all over with 1 tbsp oil and add to pan.
Toss sliced potatoes with 1 tsp kosher salt and 2 tbsp oil. Add to pan, nestling around chicken.
Place pan in oven and bake for 35-40 minutes until the internal temperature of the chicken is 160F and/or its juices run clear. Remove pan from oven, remove chicken and set aside, and return pan to oven. Bake 5-15 minutes until potatoes are nicely browned and crispy.
To serve, lay chicken thighs on top of potatoes. Top with freshly chopped thyme or rosemary (if using).
Chicken and potatoes will keep 3-4 days, covered, in the refrigerator.
Pan size: A 12" or larger pan size works best. This will allow room for the potatoes and chicken to contact the bottom and crisp up better. But, you can use a smaller pan, but your potatoes may not be quite as crispy.