Preheat your oven to 400°F. While it heats, cut the potatoes into 1-inch chunks for even roasting. Pat the chicken thighs dry with paper towels—this is crucial for getting crispy skin. In a small bowl, combine the garlic powder, onion powder, smoked paprika, Italian seasoning, dried oregano, and a generous pinch of salt and pepper. I find mixing the seasonings ahead prevents clumping and ensures even distribution.

Spread the potato chunks evenly across a large sheet pan (approximately 18x13 inches), then nestle the chicken thighs among them, skin-side up. Drizzle the olive oil and lemon juice over both the potatoes and chicken. Sprinkle the seasoning mixture from Step 1 generously over everything, making sure to coat the chicken skin well. Toss gently with your hands or tongs to ensure even coating, then arrange the chicken skin-side up again so it can crisp during roasting.

Place the sheet pan in the preheated 400°F oven and roast for 30-40 minutes, until the chicken thighs reach an internal temperature of 165°F in the thickest part (not touching bone) and the potatoes are fork-tender. About halfway through cooking, you can give the pan a gentle shake to ensure even browning, though you want to minimize movement to allow the chicken skin to crisp. I like to check doneness at the 30-minute mark since oven temperatures vary.

Remove the sheet pan from the oven and scatter the fresh herbs over the top. If you'd like extra crispness on the chicken skin, turn on the broiler and return the pan to the oven for 2-3 minutes, watching carefully to prevent burning. Otherwise, let the sheet pan rest for 5 minutes before serving—this allows the juices to redistribute throughout the chicken, keeping it moist and tender.