Preheat your oven to 400℉.
Clean and pat your chicken thighs dry. Sprinkle both sides with salt and pepper.
Heat 1 tablespoon olive oil on medium-high heat. Sear both sides of the chicken thighs, about 5 minutes on each side. Remove them from the pan and set aside.
Reduce the heat to medium and sauté the onion and garlic for 5 minutes until the onions loosen up and it's all very fragrant.
Deglaze the pan with the white wine. Simmer for 5 minutes, then mix in the apple cider and mustard. Simmer to reduce for 5-8 minutes.
Mix in the baby potatoes and sprinkle with 1 teaspoon salt, ½ teaspoon pepper, and the fresh thyme. Place the chicken thighs (and any juices that may have released while they were sitting) back in the pan nestled in with the potatoes.
Bake uncovered for 30-35 minutes until the potatoes are fork-tender.