Place chicken, garlic, 2 sprigs of thyme, and 2 sprigs of rosemary in a large freezer bag.

 In a bowl, mix together buttermilk, 2 tablespoons oil (half of the ¼ cup), sage, 1 ½ teaspoons salt, ½ teaspoon pepper, paprika, and maple syrup.  Pour into the freezer bag and squish around to coat the chicken.  Seal bag and let marinate in the refrigerator for at least 2 hours and up to 2 days (preferred for best flavor). 

Once the chicken has marinated, take it out of the refrigerator, shake off the marinade, put it on a wire rack so the excess marinade can drip off.  Let sit for a 30minutes-1 hour to get the chicken to room temperature.  Sprinkle with remaining chopped rosemary, thyme, and some black pepper. 

Preheat oven to 425 degrees F. Add  2 tablespoons oil to a large cast-iron skillet or rimmed baking and place in oven to heat.

In a bowl add potatoes, 2 tablespoons of oil, and remaining salt and pepper

Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Drizzle chicken with remaining oil and place on top of potatoes.

Roast for 35-37 minutes or until the internal temperature of the chicken is 165 degrees. Remove chicken from skillet and let rest at least 10 minutes.

If potatoes still need a little time, pop back in the oven for 10-15 minutes or until tender.  Potatoes should be tender but have crispy bits.