6 bone-in chicken thighs
1 tbsp extra-virgin olive oil
1 1/4 cups chicken broth
1/2 tsp salt
12 oz baby potatoes or fingerling potatoes
8 cloves garlic, smashed and peeled
1 small lemon, cut into wedges
6 sprigs thyme
1/2 cup cherry tomatoes
How you make it:
Preheat oven to 450F. Season chicken with salt. In a large, heavy, ovenproof skillet, heat oil over medium heat.
Add chicken, skin-side down, and cook until browned, about 5 minutes. Flip chicken and add potatoes, garlic, lemon, cherry tomatoes and thyme.
Add the chicken broth and 1/2 teaspoon salt and bring it to a boil.
Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
Remove from oven and serve immediately.