Roasting ingredients together allows them both to taste better. We peel the potatoes and cook them in salted water with a few garlic cloves. When the potatoes are just cake tester tender, we remove them and the garlic from the water. We put the potatoes, garlic cloves, and the chicken thighs on a small baking pan. We dot the potatoes with butter. We season the thighs and potatoes with salt. We roast them in a 400-degree oven for 40 minutes. We flip the potatoes occasionally to allow them to be coated in the chicken juices and fat. When the chicken is cooked and the potatoes are browned, we remove it from the oven. We let them both rest. Usually, they don’t rest long enough because I am not that patient.
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