I used bone-in, skin-on chicken thighs because they were the cheapest but this meal is sooo easy and so versatile. I just used some veggies I got from the farmer’s market, but you can make tons of substitutions depending on what you have on hand.
* **Chicken thighs:** Use boneless cubed chicken breasts or boneless, skinless chicken thighs, or you can make it vegetarian with chickpeas!
* **Yellow Potatoes:** Sweet potatoes, butternut squash, or any other root veggie you have
* **Roma tomatoes:** Use a can of whole peeled or diced tomatoes
* **Fresh basil:** Fresh parsley or use dry herbs. An Italian blend would be fine, too!
* **Vinegar:** I use this vinegar that has some fruity undertones, but you can skip the vinegar or you can replace it with white, red, or even balsamic vinegar.
* 4 bone-in, skin-on chicken thighs
* 1 teaspoon neutral oil
* 1 yellow onion peeled and thinly sliced
* 2–3 tablespoons butter, optional
* 1½ pounds yellow potatoes cubed
* ½ teaspoon red pepper flakes optional
* 6 cloves of garlic peeled and minced
* 1 pound Roma tomatoes quartered
* 1 cup water or chicken stock
* .5 ounces basil leaves thinly sliced, a few basil leaves reserved for garnish
* ½ lemon juiced
* 1 teaspoon vinegar
* Salt and pepper to taste
## Prepare the chicken:
* Preheat the oven to 400ºF.
* Pat the chicken dry and season all over with salt and pepper.
## Fry the chicken:
* 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.
## Cook the vegetables:
* 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.
* 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.
## Bake the chicken:
* 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.
## Finish the sauce:
* 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.
## To serve:
* Spoon the potatoes into shallow bowls and place a chicken thigh on top. Garnish with more basil, if you like. Enjoy!
Calories: 369kcal | Carbohydrates: 10g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 142mg | Sodium: 123mg | Potassium: 657mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1322IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 2mg