A recipe from seriouseats.com.
2 tablespoons extra-virgin olive oil 4 skin-on chicken thighs (about a pound and a half) Kosher salt and freshly ground black pepper 2 cups homemade or store-bought low-sodium chicken stock 6 red potatoes, quartered 6 tablespoons fresh juice 1 tablespoon whole black peppercorns
Adjust oven rack to lower-middle position and preheat oven to 350 degrees.
Heat oil in a large straight-sided sauté pan over high heat until shimmering. Season chicken with salt and pepper and place in pan skin side-down. Cook without moving until well browned on first side, about 6 minutes. Flip and brown lightly on second side, about 4 minutes longer.
Add chicken stock to skillet. Nestle in potatoes. Add lemon juice and whole black peppercorns, and season lightly with salt. Transfer to oven and cook uncovered, stirring and flipping potatoes occasionally, until the chicken and potatoes are tender, about 45 minutes. Season to taste with salt and pepper if necessary and serve immediately.