Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this easy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.

Ingredients

2 ¼ pounds bone-in, skin-on chicken thighs

Coarse salt

1 tablespoon extra-virgin olive oil

1 ¼ cups chicken stock

12 ounces baby fingerling potatoes or halved small potatoes

5 garlic cloves, smashed and peeled

½ cup green olives, such as Cerignola, pitted if desired

1 small lemon, washed well, cut into wedges

6 thyme sprigs

1 teaspoon cornstarch

Directions

Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.

Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.