Salt thighs and refrigerate for 1 hours to overnight (if you have time). If not, don't worry about it.
Take chicken out of fridge a half hour before roasting, while oven is preheating to 425 degrees F (218 C.)
Peel and cut potatoes in wedges. Toss with olive oil, and season with salt, pepper.
I've made one batch in large cast iron pan, but I've also made it on a sheet pan. If you need to double recipe, use a sheet pan.
Arrange chicken and potatoes in pan. Reserve some rosemary for after baking, If you don't have access to rosemary, I love herbs de Provence in this recipe, Sprinkle with two tablespoons of rosemary.
Use the upper rack of oven one up from middle. Roast for 50 minutes or until the internal temp. of chicken thigh is 165 F. (74 C.)