Place 2 baking sheets in the oven and preheat the oven to 450 degrees.

Pat 8 bone-in, skin-on chicken thighs with a paper towel to dry them off. Then, brush them with olive oil and season generously with kosher salt and pepper. Flip and repeat.

In a large bowl, combine 2 pounds diced red-skinned potatoes with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, and 2 teaspoons minced garlic.

When the oven reaches 450 degrees, remove baking sheets and quickly put the chicken skin-side-down on one baking sheet and scatter the seasoned potatoes on the other.

Put the sheets back in the oven for 10 minutes, then flip the potatoes using a large spatula. Bake them for another 10 minutes, then flip the chicken thighs and stir the potatoes. Finally, bake for an additional 5-10 minutes or until the chicken is golden brown and reaches an internal temperature of 185 degrees and the potatoes are crisp and fork-tender.

Let chicken rest for 5-10 minutes while you make the sauce.

To make the sauce, add 1 tablespoon olive oil, 2 large garlic cloves, 2 green serrano peppers, 1 cup cilantro, 2 tablespoons freshly grated Parmesan cheese, and ½ teaspoon kosher salt in the bowl of a food processor and puree until very finely minced.

Heat the 8 ounces creme fraiche and 1 tablespoon heavy cream in a small saucepan over medium heat and warm through (it should bubble vigorously around the edges), about 2 to 3 minutes. Add the serrano/cilantro mixture and cook for an additional 30 seconds. Then, take the pan off the heat and add 1 tablespoon lime juice.

Serve the chicken and potatoes with a generous spoonful of sauce over each and garnish with cilantro.