Sort ingredients
pinchoftaste
QR Code
Listen
Pdf
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat.
Pat chicken thighs dry and season both sides with smoked paprika, garlic powder, onion powder, salt, and black pepper.
Sear chicken thighs in skillet, skin-side down, for about 4-5 minutes until golden. Flip and sear the other side for 2-3 minutes. Transfer chicken to a plate.
Add the remaining 1 tablespoon olive oil to the same pan. Toss in halved baby potatoes, rosemary, thyme, salt, and pepper. Sauté for 4-5 minutes until potatoes start to turn golden.
Reduce heat to medium. Add butter and minced garlic to pan. Stir until garlic is fragrant and butter is melted, about 1 minute.
Pour in chicken broth and lemon juice, scraping up browned bits from the pan.
Nestle chicken thighs back into the pan, spooning potatoes and sauce over top. Sprinkle chili flakes if using.
Transfer pan to oven and roast for 20-25 minutes, or until chicken is cooked through (165°F) and potatoes are fork-tender.
Remove pan from oven. Toss everything gently to coat in sauce. Scatter chopped fresh parsley over top.
Serve hot, ideally with crusty bread to soak up the buttery herb sauce.