8 chicken thighs
6 small red potatoes, quartered
1/2 cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons garlic powder
salt and pepper to taste

Heat oven to 375°F. Line large baking dish or roasting pan with foil. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter chicken and potato pieces prepared pan. Sprinkle with rosemary, oregano, garlic powder, salt and pepper. Bake for 1 hour uncovered. Baste during the last 15 minutes for extra crispness.