Preheat the oven to 475

Cover your potatoes with cold water in a pan and salt the water. Bring to a slow boil and cook about 8 minutes. Drain and set aside.

Heat 2 tablespoons of the olive oil in a cast iron skillet over medium-high heat. Season your chicken with salt and pepper( or whatever you like to season with) and add it to the skillet skin side down until the skin browns, about 5 minutes.

While your chicken is browning, chop up your veggies.

Turn your chicken, add your veggies to the skillet. Drizzle with melted butter.

Cook in the oven for 35 to 45 minutes rotating your pan halfway through cooking.

Cook until chicken registers 175 degrees.

Transfer chicken to serving platter, tent loosely with aluminum foil and let rest for 5 to 10 minutes. Toss veggies in the juice at the bottom of the pan.

Serve.