Preheat the oven to 375°F. Brush a large 11-inch cast-iron skillet with duck fat (or use cooking spray); you can also line a large baking sheet with foil and then set aside. Use paper towels to pat dry the chicken thighs very well to remove any residual moisture.

In a large bowl, combine the chicken thighs with 3 tablespoons of duck fat, lemon juice, salt, pepper, dried oregano, garlic powder, paprika, chipotle powder, and onion powder. Use your hands (fitted with disposable gloves, if desired) to massage the spices and everything else into the chicken. Cover the bowl with a lid/plastic wrap, and set aside to marinate for at least 30 minutes.

Place the chicken thighs into the skillet (or baking sheet) along with the crushed garlic cloves, and roast the chicken for 30 minutes.

In another bowl, toss together the halved baby potatoes and remaining 1 tablespoon of duck fat. Season the potatoes with salt and pepper, to taste. Add the potatoes directly into the skillet/baking sheet, scattered around the chicken. Note: you can also spread the potatoes onto another small baking sheet, too.

Brush the chicken with the pan juices (if overly browned, tent your dish with foil) and continue cooking the chicken along with the potatoes for another 30-40 minutes or until the potatoes are fork tender and the chicken is golden brown and crispy- to be precise, the internal temperature for chicken doneness is 165°F.

Garnish with fresh dill, if desired, and serve immediately. Enjoy!