Directions

1. Preheat oven to 375 F.
2. Place potato pieces in small bowl; sprinkle with one half teaspoon salt and one half teaspoon pepper. In separate bowl, toss onion rings gently with one teaspoon vegetable oil, one half teaspoon salt and one half teaspoon pepper. Arrange potato pieces and onion rings on baking sheet. Place in oven and cook until softened to centers, about 20 – 25 minutes. Remove from oven and set aside.
3. In Dutch oven over medium high heat, add one tablespoon vegetable oil to warmed pot. Place chicken thighs, skin-side down, in pot. Cook until browned; turn and continue cooking until browned on other side, about 3 minutes per side. Remove chicken from heat and set aside.