Crispy Chicken Thighs with Schmaltzy Potatoes, Red Pepper, and Onion

Oddly there are no boneless, skin-on chicken thighs available for purchase at the grocery store, which makes no sense to me. Clearly the skin is the best part. You can certainly ask a butcher to debone the thighs for you, but chef and friend Kelly Mariani taught me the invaluable tip of taking matters into my own hands. Flip the chicken so it is skin-side down. With a very sharp paring knife, trim any excess fat. Insert the knife on the left side of the bone to create an in