Chicken Vesuvio

This recipe comes from Cooks Illustrated, is Whole 30 compliant, and Mom LOVES it!
Serves 4-6
For this recipe you'll need a roasting pan that measures at least 16 by 12 inches. Trim all the skin from the underside of the chicken thighs, but leave the skin on top intact. To ensure that all the potatoes fit in the pan, halve them crosswise to minimize their surface area. For the most efficient browning, heat the roasting pan over two burners. Combining the garlic with lemon juice in step 1 makes the garlic taste less harsh, but only if the lemon juice is added immediately after the garlic is minced.

8      (5-2 ounce) bone-in-chicken thighs, trimmed
        Kosher salt and pepper
1 1/2 pounds Yukon Gold potatoes, 2 to 3 inches in diameter, halved crosswise
2      Tablespoons vegetable oil
14    garlic cloves, peeled (2 whole, 12 halved lengthwise)
1      Tablespoon lemon juice
1 1/2 teaspoons dried oregano
1/2    teaspoon dried thyme
1 1/2 Cups cooking white wine
2       Tablespoons minced fresh parsley

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and sprinkle on both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss potatoes with 1 tablespoon oil and 1 teaspoon salt. Mince 2 whole garlic cloves and immediately combine with lemon juice in a small bowl; set aside.

2. Heat remaining 1 tablespoon of oil in large roasting pan over medium-high heat until shimmering. Place chicken, skin side down, in single layer in pan and cook, without moving it, until chicken has rendered about 2 tablespoons of fat, 2 to 3 minutes longer, moving chicken and potatoes to ensure even browning and flipping pieces when fully browned. When all pieces have been flipped, tuck halved garlic cloves among chicken and potatoes. Remove pan from heat and pour wine into pan (do not pour over chicken or potatoes). Transfer pan to oven and roast until potatoes are tender when pierced with tip of paring knife and chicken registers 185 to 190 degrees, 15 to 20 minutes.

3. Transfer chicken and potatoes to deep platter, browned side up. Place pan over medium heat (handles will be hot) and stir to incorporate any browned bits. Using slotted spoon, transfer garlic cloves to cutting board. Chop coarse, then mash to smooth paste with side of knife. Whisk garlic past into sauce. Continue to cook until sauce coast back of spoon, 3 to 5 minutes longer. Remove from heat and whisk in reserved lemon juice mixture and 1 tablespoon parsley. Pour sauce around chicken and potatoes. Sprinkle with remaining 1 tablespoon parsley and serve.