Heat the oven to 425°F. Toss the potatoes with 2 tablespoons olive oil, salt, and pepper on a rimmed sheet pan. Roast until they begin to brown.

Meanwhile, season the chicken generously with salt and pepper. Heat the remaining oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and cook until deeply golden. Turn and cook briefly on the second side.

Add garlic, lemon slices, rosemary, and thyme around the chicken. Transfer the skillet to the oven and roast until the chicken is cooked through and the juices run clear.

Move chicken to a plate to rest. Place the skillet over medium heat. Add lemon juice and stock, scraping up the flavorful browned bits. Simmer until lightly reduced.

Spoon the sauce over chicken and potatoes. Finish with parsley and serve with a simple green salad.