Step 1: Preheat your oven to 400°F (200°C). Pat the chicken thighs very dry with paper towels. Season generously all over with salt, black pepper, paprika, and garlic powder.
Step 2: Heat a large (10-12 inch) oven-safe skillet (cast iron works best) over medium-high heat. Add the schmaltz (if using) and swirl to coat the bottom. Once shimmering, place the chicken thighs skin-side down in the hot skillet. Sear for 8-10 minutes, undisturbed, until the skin is deeply golden brown and crispy. This step also helps render the chicken fat.
Step 3: Remove the chicken thighs from the skillet and set aside on a plate. The skillet should now have rendered chicken fat. Add the chopped potatoes to the skillet, tossing them directly in the hot fat until well coated. Season the potatoes with a pinch more salt and pepper. Arrange them in a single layer if possible.
Step 4: Place the skillet with the potatoes into the preheated oven and roast for 15 minutes. This gives the potatoes a head start in cooking and ensures they become tender.
Step 5: After 15 minutes, carefully remove the skillet from the oven. Add the cherry tomatoes around the potatoes. Nestle the seared chicken thighs, skin-side up, back into the skillet among the potatoes and tomatoes.
Step 6: Return the skillet to the oven and continue roasting for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C in the thickest part of the thigh), the potatoes are tender and lightly browned, and the tomatoes have burst and softened.
Step 7: Once cooked, remove the skillet from the oven. Let the One-Skillet Chicken Thighs with Schmaltz-Roasted Potatoes & Tomatoes rest for 5 minutes before serving. Garnish with fresh parsley or chives, if desired. Serve hot and enjoy!