Heat 1 tbsp olive oil and seal the chicken thighs on both sides for 4-5 minutes. Remove from the pan and add in the garlic and onion to soften. Splash in the wine to evaporate then add in the chicken stock pot and a little water and bring to the boil. Pop back the chicken into the pan and continue to cook for 10 minutes before adding in the lemon juice and zest, followed by the cream. Allow to reduce. Meanwhile, heat the remaining oil in a medium pan and saute the diced potatoes with some coarse salt for 15 to 20 minutes or until cooked through. Serve the creamy lemon chicken breasts onto 2 plates with the potatoes underneath and drizzled with the reduced creamy sauce.