1. Wash and pat dry the chicken thighs. Season with salt and pepper.

2. Heat some oil in a pan and brown the chicken thighs on both sides. Then remove from the pan and set aside.

3. Peel and slice the potatoes into thin rounds. Squeeze the lemon.

4. In the same pan, fry the potato slices until golden brown. Add the minced garlic and sauté briefly.

5. Drizzle the potato slices with lemon juice and season with salt and pepper. Cover and simmer for about 10 minutes, until the potatoes are tender.

6. Return the chicken thighs to the pan and distribute them along with the cherry tomatoes over the potatoes.

7. Cover the pan again and cook for another 5 minutes, until the chicken is cooked through.

8. Sprinkle the American cheese over the dish and let it melt.

9. Serve hot.