The Nigella one-pan method:

Grab your biggest baking tray, or even more than one. Scrub but don't peel spuds (calculate as per person) and chop into half-inch chunks. Grab two large or three smaller chicken thighs (skin on, bone in) per person. Chop up a big onion or two into large wedges. Slick everything generously with extra virgin olive oil, spread out well on baking tray(s) and season well. Put into preheated oven at 200°C. After 15 minutes move everything around to prevent sticking (or you could use baking paper I suppose) and add some well-slicked large pieces of red pepper (cut each pepper into about four chunks) and a big handful of unpeeled garlic cloves, as many as you like. Eight or nine per person. Back in the oven for another half hour, bingo. It's good to sprinkle everything with some fresh chopped parsley at the end. The chicken skin is especially good, and sucking out those sweet cloves is sheer bliss. If your house isn't incredibly airy, you'll smell this cookery for at least 24 hours. Put a bowl on the table for everyone to dump their gnawed chicken bones into. Good living, I tell you. You could make stock with the leftover chicken bones, but it turns out to be somewhat garlicky, which you may not want.