Ingredients:

6 bone-in chicken thighs

Coarse salt

1 tablespoon extra-virgin olive oil

1 1/4 cups chicken broth

1/2 teaspoon salt

12 oz baby (new) potatoes or fingerling potatoes

8 cloves garlic, smashed and peeled

1 small lemon, cut into wedges

6 sprigs thyme

1/2 cup cherry tomatoes

Method:

1. 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.

2. 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.

Source: rasamalaysia.com