Sheet-Pan Chicken Thighs, Potatoes, Lemon & Olives

Method

1. Put a rimmed half-sheet pan on the middle rack and heat the oven to 425°F. Pat the thighs very dry and rub them with 2½ tsp of the salt, the oregano and ½ tsp pepper.
2. Toss the potatoes, onion and unpeeled garlic with the oil, the remaining 1 tsp salt and ½ tsp pepper. Pull out the hot pan and spread the vegetables cut side down in one layer; they should sizzle on contact.
3. Roast 10 minutes, then set the thighs skin side up on top of the vegetables with a little space between each.
4. Roast 25 minutes, scatter the lemon slices and olives around the thighs, and roast 10 minutes more. The skin should be deep mahogany and a thermometer in the thickest thigh, not touching bone, should read 175°F.
5. Rest 5 minutes on the pan, then spoon the juices over the vegetables (not the skin), squeeze the soft garlic from its skins onto the potatoes, and finish with the parsley.