Ingredients:

  • 1 ½ lbs (680g) baby potatoes, halved or quartered if large
  • 2 tablespoons olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 4 bone-in, skin-on chicken thighs (about 6-8 oz/170-225g each) or 2 bone-in, skin-on chicken breasts (about 8 oz/225g each)
  • 4 tablespoons (57g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, chopped
  • 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary leaves, chopped
  • 1 teaspoon paprika
  • 2 tablespoons fresh parsley, chopped, for garnish
  • Lemon wedges, for serving (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). In a large bowl, toss potatoes with 1 tablespoon olive oil, salt, pepper, half of the minced garlic, and half of the herbs. Spread evenly on bottom of skillet.
  2. Heat remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Sear chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and cook for 2 more minutes to brown the other side.
  3. In a small bowl, whisk together melted butter, remaining garlic, remaining herbs, paprika, salt, and pepper.
  4. Remove chicken from the skillet and place on top of the potatoes, skin-side up. Drizzle garlic butter evenly over chicken and potatoes.
  5. Transfer skillet to preheated oven. Roast for 25-30 minutes, or until chicken is cooked through and potatoes are tender. Chicken should reach an internal temperature of 165°F (74°C).
  6. Remove from oven and garnish with fresh parsley. Serve hot with lemon wedges (optional).