Preheat oven to 425.

Season chicken thighs liberally with salt and pepper.

Heat oil in a large, oven-proof, skillet over high heat. Once oil is hot, add chicken, skin side down. Cook until chicken skin is brown and crispy, about 5 minutes. Remove chicken from pan and place on a plate.

Place potatoes in pan and stir to coat with remaining oil. Nestle chicken back into skillet with potatoes. Toss garlic into the skillet. Place lemon slices around the top of chicken as well.

Place the skillet in oven and bake 30 minutes.

Drizzle the lemon garlic pan drippings over chicken and potatoes before serving.