Preheat the oven to 170°C. Layer the cannellini beans across the bottom of an oven-proof casserole dish. Chop the tomatoes into quarters and layer on top of the beans.
Peel the potatoes and chop into 1 inch chunks. Place the chicken thighs on top of the tomatoes and nestle the potato chunks in between them.
Add the garlic cloves to any more gaps you can find. Top with a sprinkle of chilli flakes, a generous drizzle of olive oil and the fresh basil.
Place in the oven for 1 hour, then remove and spoon some of the liquid over the chicken. Return to the oven for another half hour until the chicken skin is crispy. Serve each person 1 thigh and spoon over the other ingredients and the juice. Enjoy!
