I found a
recipe online that sounded tasty and adapted it a bit. It all cooks in a cast-iron skillet. First, I dried and seasoned the thighs. Then browned the skin in a combination of avocado oil and butter. Removed the thighs and browned the shallots and garlic a little along with the cubed potatoes. When the potatoes started to brown, I popped the thighs back on and stuck the entire dish into a 400 degree Fahrenheit oven for 30 minutes. Let it rest a few in the skillet when done and served.
The chicken was crispy and yet juicy. The potatoes had a light crust but fluffy inside. Next time, I will hesitate on shallots and garlic until I am ready to stir and return to the oven. They were good, but would have burned if I had left them in a nanosecond longer.
Clean up was a snap because cast-iron rocks.