I learned a trick from The Food Lab of Seriouseats.com on how to make crispy-skinned chicken. The author of The Food Lab, Kenji, says "Once that's done (put the chicken skin side down on the pan), don't touch it, and I mean it! Don't try to lift that chicken until it's good and ready to be lifted".
I didn't bother transferring the chicken to the oven because I am not a fan of cooking one dish with two separate methods unless absolutely necessary (lasagna, I am looking at you).
I bought the freshest chicken I can buy to ensure excellent taste and kept the seasoning to minimum - salt and pepper. Some baby cherry tomatoes completes this dish.