Using tongs, add the chicken thighs to the oil skin side down and brown 5-7 minutes. Don't try to move the chicken until it's crispy and brown, or you'll pull the skin off.
Flip over the chicken thighs and add the potatoes and garlic.
Toss the potatoes and garlic cloves in the olive oil and drizzle on a little more if necessary to coat everything.
Add the orange juice, zest and slices. Be careful adding the juice. If your olive oil is still hot, it could splatter.
Transfer to the oven and cook uncovered 30 minutes. If not using a Dutch oven, transfer everything to an oven-proof pan first.