Step 1

Preheat oven to 450°F (232°C) 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.

Step 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.