Step 1

Rub the chicken thighs with 1/2 teaspoon of the salt and refrigerate, for at least 1 hour and up to overnight.

Step 2

Let the chicken thighs rest at room temperature for 30 minutes prior to cooking.

Step 3

Position the rack just above the center of the oven and preheat the oven to 425 degrees F.

Step 4

In a large bowl, combine the potatoes, the olive oil, the remaining salt, and the pepper and toss to coat.

Step 5

Arrange the chicken and the potatoes on a large sheet pan and sprinkle with the rosemary.

Step 6

Roast the chicken and the potatoes until a thermometer inserted into the center of the chicken reads at least 165 degrees F and the potatoes are crispy, about 50 minutes.

Step 7

Serve.