1: Rinse the chicken thighs and pat dry with paper towel. Slit 1 inch apart on the chicken thighs. dry rubs all over the chicken thighs and refrigerate for 2 hours or overnight.

2: prepare the vegetable:
peel and quartered the potatoes
peel and cut carrot to 1 inch thin slices
slice onion thinly
slice the tomato into 8 parts

put all the vegetable on the baking dish. season to your liking. mix.

3: let chicken out of the fridge at least 30 mins before cooking. preheat oven at 180c.

heat olive oil in a skillet, high heat, brown the chicken. 2 mins on each side. in between, put the garlic bulb in the skillet. put butter in the skillet. remove garlic and put in the vegetable mix.
arrange chicken on top of the vegetable mix then pour the remaining oil on top of chicken and mix vegetable.

4: Put the chicken in the oven, set timer to 45 mins.
10 mins before timer end, baste the chipotle tabasco sauce on chicken. and sprinkle with half of the chopped basil.
when timer ends, take out the chicken, sprinkle the rest of the chopped basil and rest for at least 10 mins before serving.

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For those who like high hot level of spicy-ness, you can double the amount of cayenne pepper.

Also, if you fancy more salty taste, adjust the salt to your liking. i would recommend 1.5 tsp.

If you prefer sweet and spicy taste, mix 1 tbsp honey with the Chipotle tabasco sauce for basting.