Directions

1. Preheat oven to 400 F.
2. In a large skillet (oven-friendly and not nonstick) over medium-high heat, heat 1 tablespoon of olive oil. Season chicken thighs with 1/2 teaspoon each of salt and pepper. Place the thighs into the skillet and cook, turning once, until the thighs are browned on both sides, approximately 5 minutes. Transfer the chicken to a plate.
3. Add the wine to the skillet and deglaze.
4. Add the remaining 2 tablespoons of oil to the skillet, along with the potatoes and remaining 1/2 teaspoon each of salt and pepper. Reduce the heat to medium and cook the potatoes, cut-side down, until browned, approximately 10 minutes.
5. Stir in the bone broth, lemon slices, lemon juice, shallots and 1 tablespoon of basil. Bring this mixture to a boil over medium heat and return the previously browned chicken to the skillet.
6. Transfer the skillet to the oven and roast until the chicken is cooked through (chicken should reach 165 F on an instant read thermometer) and the potatoes are tender, approximately 15 minutes. Remove from the oven and transfer only the chicken to a clean plate.
7. Place the skillet back on the stovetop over medium heat (make sure to use an ovenproof glove as the handle will be hot) and add the Swiss chard to the potato and lemon mixture. Cook until the Swiss chard is wilted, approximately 2-3 minutes. Stir the mixture and place the chicken back into the pan. Garnish with additional basil, if desired.