Step 1

Preheat the oven to 400ºF.

Step 2

Pat the chicken dry and season all over with salt and pepper.

Step 3

Heat the neutral oil in a wide skillet over medium-high heat. Once hot, add the chicken, skin-side down, and cook without moving for 5–6 minutes or until the skin turns deep golden-brown. Flip and cook an additional 2–3 minutes. Transfer to a plate.

Step 4

Add the sliced onion to the skillet and cook over medium heat for 5–6 minutes until just beginning to soften. Add the butter. Once melted, add the potatoes and season them all over with salt and pepper. Cook for 8–12 minutes until the potatoes deepen in color. Season with salt, pepper, and red pepper flakes if you like.

Step 5

Add the garlic and cook for 1 minute. Next, add the tomatoes and cook for an additional 3 minutes. Season lightly with salt and pepper.

Step 6

Pour in the water or chicken stock and bring to a boil. Turn off the heat. Place the chicken on the potatoes, skin-side up, and transfer to the oven. Bake for 20–30 minutes or until an instant-read thermometer reaches 165ºF and the potatoes are fork-tender.

Step 7

Return the skillet to the stovetop. Transfer the chicken thighs to a plate. Turn the heat on the skillet to high, and once boiling, add the basil, lemon juice, and vinegar. Cook for 3–4 minutes or until the sauce has reduced slightly. Taste and season.

Step 8

Spoon the potatoes into shallow bowls and place a chicken thigh on top. Garnish with more basil, if you like. Enjoy!