1. Preheat your oven to 400°F (200°C).

2. Season the chicken thighs with salt and pepper on both sides.

3. Heat olive oil in a large oven-safe skillet over medium-high heat.

4. Sear the chicken thighs skin-side down until golden and crisp, about 5–7 minutes. Flip and sear the other side for 3–4 minutes. Remove chicken and set aside.

5. In the same pan, add baby potatoes, garlic, thyme, rosemary, and a small pinch of salt. Toss to coat in the remaining oil.

6. Nestle the chicken back into the pan on top of the potatoes. Add the chicken broth and dot with butter.

7. Transfer the pan to the oven and roast for 35–40 minutes, until chicken is fully cooked (internal temp 165°F) and potatoes are fork-tender.

8. Remove chicken and potatoes from pan. Set the pan on the stovetop over medium heat.

9. Whisk in the flour to the pan drippings and add more broth if needed. Stir constantly until the gravy thickens, about 3–5 minutes.

10. Serve the chicken and potatoes drizzled with gravy or on the side.