Ingredients:

  • 1.5 lb bone-in, skin-on chicken thighs, trimmed of excess fat
  • 1 lb baby Yukon Gold potatoes, halved or quartered into 1-inch pieces
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 tbsp grass-fed unsalted butter, softened
  • 6 cloves fresh garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 tbsp freshly squeezed lemon juice
  • 0.5 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 400°F.
  2. Toss the 1 lb of potato pieces with 1 tbsp of avocado oil, salt, and pepper.
  3. Spread potatoes on your pan and roast for 15 minutes until the edges look slightly translucent.
  4. Pat the 1.5 lb of thighs bone dry with paper towels. Rub with remaining oil, smoked paprika, salt, and pepper.
  5. Mash the 3 tbsp softened butter with the 6 cloves of minced garlic, thyme, and red pepper flakes.
  6. Move potatoes to the edges of the pan and place chicken thighs in the center.
  7. Bake for another 20 minutes until the chicken skin is golden and the fat is bubbling.
  8. Remove pan and dollop the garlic butter over the hot chicken and potatoes.
  9. Return to the oven for 5 minutes until the garlic is fragrant and the butter is foamy.
  10. Drizzle with the 1 tbsp lemon juice and garnish with fresh parsley.