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6 bone-in chicken thighsCoarse salt1 tbsp extra-virgin olive oil1 1/4 cups chicken broth1/2 tsp salt12 oz baby potatoes or fingerling potatoes8 cloves garlic, smashed and peeled1 small lemon, cut into wedges6 sprigs thyme1/2 cup cherry tomatoesHow 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.
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Remove from oven and serve immediately.