Ingredients:

  • 1.5 lbs boneless, skin-on chicken thighs
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 lb baby gold potatoes, halved
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Note: Any moisture on the skin will cause it to steam instead of sear.
  2. Season the chicken with salt, pepper, and smoked paprika.
  3. Heat olive oil in a 12 inch oven safe skillet over medium high heat until shimmering.
  4. Place chicken skin side down and sear for 5-7 minutes until the skin is deep golden brown; flip and sear for 2 more minutes, then remove chicken to a plate.
  5. Reduce heat to medium and add unsalted butter to the rendered chicken fat.
  6. Add halved potatoes and cook for 5 minutes, stirring occasionally, until the edges brown.
  7. Stir in minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  8. Nestle the seared chicken thighs back into the pan on top of the potatoes.
  9. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  10. Drizzle with lemon juice and garnish with chopped fresh parsley.