Scrub the potatoes thoroughly and cook with peel in salt water 15 min. until al dente, drain and allow to dry. Peel garlic, squeeze into a small bowl and mix with 2 tablespoons oil, honey, salt and pepper. From sage pluck the leaves.
Loosen the chicken skin, sliding your finger between the skin and meat. Brush marinade between flesh and skin and push half the sage leaves in between. Season with salt and pepper.
Heat the remaining oil in a ovenproof pan and cook the chicken thighs on both sides, then cook in a preheated oven (180°C, center rack) about 30 minutes.
Halve potatoes and put cut side up in a greased baking dish. Sprinkle cheese, ground pepper and remaining sage leaves over the potatoes. Put in the oven beside the chicken and roast for 10 minutes.