Step 1

Arrange a rack in the upper third of the oven and heat the oven to 425ºF. Place 4 whole chicken legs in a cold 12-inch or larger cast-iron skillet and season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Arrange skin-side down in a single layer—it’s OK if they’re snug, but they shouldn’t overlap.

Step 2

Cook undisturbed over medium heat, rotating the skillet occasionally (not the chicken) and pressing down on the chicken as needed to ensure even cooking, until lots of fat is rendered and the chicken skin easily releases from the skillet and is deeply golden brown, 15 to 20 minutes. Turn off the heat.

Step 3

Meanwhile, smash and peel 5 large garlic cloves. Peel and halve 2 medium red or yellow onions through the root end, then quarter each half. Halve 1 pound small creamer potatoes.

Step 4

Transfer the chicken skin-side up to a large plate or baking sheet, leaving the fat in the pan. Pour the fat into a heat-proof liquid measuring cup and add enough olive oil as needed until you have 1/4 cup. Add 1/3 cup pomegranate molasses and a pinch of kosher salt to the fat and whisk to combine.

Step 5

Heat 2 tablespoons olive oil over medium-high in the now-empty skillet (no need to wipe out) until shimmering. Add the garlic, onions, potatoes, and 5 fresh oregano sprigs. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, tossing often, until charred in spots and slightly softened, about 10 minutes.

Step 6

Arrange the potatoes in a single layer cut-side down so they are sitting on the bottom of the pan (the onions can be on top). Return the chicken legs to the pan, placing them on top of the vegetables. Drizzle with the reserved pomegranate molasses mixture, letting the excess drip onto the potato mixture. Sprinkle the chicken with 1 teaspoon mild chile flakes or 1/2 teaspoon red pepper flakes if desired.

Step 7

Return the skillet to the oven. Roast until the chicken is cooked through and the thickest part not touching bone registers at least 165ºF on an instant-read thermometer, 15 to 20 minutes more. Let cool slightly, then sprinkle with flaky salt and more fresh oregano. Serve the chicken and potato mixture with the pan juices spooned over.