Mix marinade together in a bowl, and dump into a 1 gallon sized zip top bag.
Trim chicken thighs of excess skin, then add them to the bag.
Marinade overnight, or minimum 3-4 hours.
Preheat oven to 400 degrees F.
Dice potatoes up, and season with salt and pepper, and drizzle with olive oil.
Spread diced potatoes out evenly on a baking sheet, so they are in a single layer, and put in the oven for about 15 minutes, possibly longer, just while you are searing the chicken thighs
Heat a large skillet, over medium to medium high heat, and melt one TBS of butter in it
Take your chicken thighs out of the marinade, and sear, skin side down, 2 at a time, in the melted butter. Cook for 2-3 minutes until a nice golden brown is achieved. If your heat is too high or two low you may need to adjust the time. Just try to get a nice golden brown.
Wipe your pan clean between searing so you don't get burned butter on the chicken thighs (you can see I was in a rush on a couple of mine and there are blackened bits).
Once seared, and skin is crisped, set on a plate, and set aside. Repeat until all chicken thighs are seared, adding the additional butter as needed.
Now remove the pan of potatoes from the oven, and toss them using a spatula, and then push them to the sides, and add the chicken to the same pan.
Return to oven, and turn oven down to 350 degrees F.
Roast chicken and potatoes for 40-50 minutes, until chicken thighs reach an internal temp of 165 degrees. How long you need to roast them will depend on the size of the thighs you use.
Remove from oven, drain off any of the oil (fat) that is in the bottom of the pan, season with some additional salt and pepper to taste, and garnish with fresh parsley and lemon wedges.
Serve and enjoy!