Here's some ideas:
Lynn Rosetto Kasper Ginger Shallot Chicken
Lucinda Scala Quinn's Vinegar Glossed Chicken
America's Test Kitchen Skillet-Roasted Chicken Breasts with Potatoes that came to me via a newsletter from the Splendid Table. Since it's a pain to link to it, here's my interpretation of the recipe:
4 (10- to 12-ounce) bone-in, split chicken breasts
salt and pepper
1-½ pounds red potatoes (4 to 5 medium), or any kind of potato cut into 1-inch wedges
juice from 1 lemon
1 medium garlic clove
1 teaspoon minced fresh thyme leaves - I'm going to use dried because that's what I have on hand always
Pinch red pepper flakes
1. Adjust an oven rack to the lowest position and heat the oven to 450 degrees.
2. Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a cast iron frying pan over medium-high heat until just smoking. Add the chicken, skin side down, and cook until deep golden, about 5 minutes.
3. Meanwhile, toss the potatoes with 1 more tablespoon of the oil, salt, and pepper in a microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high power until the potatoes begin to soften, 5 to 10 minutes, shaking the bowl (without removing the plastic) to toss the potatoes halfway through. I use this technique often for making potatoes. I learned it from Cooks Illustrated. Great with added rosemary!
4. Turn chicken skin side up and put it in a baking pan in the oven and bake until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 15 to 20 minutes.
5. While the chicken bakes, pour off any fat in the skillet, add 1 tablespoon more oil, and return to medium heat until shimmering. Drain the microwaved potatoes, then add to the skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes. I'll probably try putting the chicken in the cast iron pan in the oven for 10 minutes, and then adding the potatoes 10 minutes through to the pan. One less pan to clean.
6. Whisk the remaining some oil, the lemon juice, garlic, thyme, and red pepper flakes together. Drizzle the oil mixture over the chicken and potatoes before serving.