Over medium high heat, in a large ovenproof skillet, heat ¼ cup of olive oil.
* Season chicken thighs with salt and pepper and place in the skillet. Cook for 10-12 minutes or until golden brown on all sides. Remove the chicken from the skillet.
* Place potatoes chunks in the same skillet, season with oregano, thyme, red pepper flakes and cook until potatoes are golden brown on all sides (about 10 minutes) stirring occasionally.
* Add sliced garlic and saute for one minute.
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