This dish was inspired by a recipe in the March 2017 Bon Appetit that calls for marinating chicken thighs in mayonnaise (and a few other ingredients I did not have on hand), which encourages browning while keeping the meat juicy — it works!

There’s no marinating here, however — everything gets thrown into the pan at once, and 45 minutes later it emerges beautifully golden. A shower of herbs at the end adds some welcomed color and freshness.

Re: potatoes, I’ve been using a 1.5-ib bag of “Honey Golds—One Bite” that I find at my local grocery store. You can use fingerlings, too, but you should halve them lengthwise to ensure they cook through.