Dutch Oven Garlic Chicken and Red Skin Potatoes

I adapted this recipe from a slow-cooker recipe.

Ingredients:
2 pounds of bone-in chicken thighs
1 1/2 pounds of quartered red potatoes
1/3 cup of extra virgin olive oil
Kosher salt
Freshly ground black pepper
5 cloves of garlic, chopped
Fresh thyme sprigs
1/2 cup low-sodium chicken stock

Directions:
1 - Over medium heat, heat olive oil in 6 quart dutch oven.
2 - Add chicken to sear until golden 4 minutes per side.
3 - Add Kosher salt and ground pepper to each side as chicken sears.
3 - Remove chicken and add potatoes, garlic and thyme and saute for 4 minutes.
4 - Add 1/2 cup of chicken stock.
5 - Add chicken back to dutch oven on top of potato mixture.
6 - Put lid on dutch oven and place in a 325 degree pre-heated oven for 1 hour.
7 - Remove lid and cook for an additional 15 minutes.