In a large mixing bowl, combine white vinegar, olive oil, pressed garlic, honey, thyme, parsley, basil, and salt. Whisk until all combined.
Add chicken thighs, mix with marinade well, and let them marinate for about 20 minutes.
Preheat the oven to 375° and preheat a seasoned, large cast iron skillet (or another oven safe cooking pan) on stove-top over medium-high heat.
Drizzle around a some oil and place chicken thighs into the skillet, skin down. Sear until they get a golden brown, about 3-4 minutes.
While chicken is searing, mix potatoes in the same marinade.
Flip chicken thighs over and turn off the stove-top burner. Drain off most of the marinade (leave behind about 1/4 cup) and spread potatoes and some marinade in the skillet, around chicken, as even as possible.
Place skillet in the oven and bake for 40-45 minutes. (You can spread potatoes a little more about half way through baking, once chicken cooks down.)
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.