Preheat your oven to 350°F. Toss potato wedges with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly browned.
Pat the chicken thighs dry and season with salt and pepper. Sear skin-side down for 6-8 minutes until golden and crisp, then flip and sear for another 3-4 minutes. Set aside.
Place the sliced onion, bell peppers, and minced garlic into the pan. Sauté for about 4 minutes until softened and fragrant, scraping up any browned bits from the bottom.