Roast Chicken Thighs with Olives, Tomatoes, & Potatoes

Ingredients:
8 Bone In Chicken Thighs, Trimmed
5 Tablespoons Olive Oil, Divided
1 Teaspoon Dried Oregano
1 Pint Ripe Cherry Tomatoes, Halved
1/2 Cup Pitted Flavorful Olives (See Notes Above)
Sea Salt & Black Pepper
2 Large Potatoes, Peeled & Cut Into 1-inch Dice
3 Sprigs Fresh Rosemary

Directions:
Preheat oven to 375 degrees F.
Toss the diced potatoes with 3 tablespoons of oil and season with salt and pepper.
Arrange the potatoes across the bottom of a large roasting pan, then place the thighs on top.
Scatter the olives and tomatoes around the thighs, then dust the thigh with the oregano, salt, and pepper.
Drizzle the remains 2 tablespoons of oil over the casserole dish, and arrange the rosemary sprigs on top.
Roast for about 40 minutes, stirring the ingredients once or twice as it cooks. (A thermometer should reach 165 degrees F. when inserted into the thickest part of the thigh).
Transfer the thighs to a platter, then return the vegetables to the oven, and roast until the potatoes are golden brown, about 10 minutes more.
Arrange the thighs on a platter, spooning the potatoes alongside.
Spoon the olive and tomato mixture on top of the thighs and serve immediately.