Pat chicken thighs dry with paper towels and season generously with salt, pepper, smoked paprika, and a touch of dried oregano. Toss the halved potatoes in a bowl with olive oil, a pinch of salt, and a little thyme.

Tip: Let seasoned chicken sit uncovered in the fridge for 20–30 minutes to help the skin dry out for a crispier finish.

Heat your skillet over medium-high heat and add 1 tablespoon olive oil. Sear the chicken skin-side down for 5–7 minutes until deeply golden and crisp. Flip and cook the other side for 2 minutes. Remove chicken and set aside.

Tip: Don’t overcrowd the pan — work in batches if needed.

In the same skillet, add 2 tablespoons butter. Once melted, add potatoes cut-side down and let them brown for 4–6 minutes without moving them, then stir to brown other sides. Season with more salt, pepper, and smoked paprika.

Variation: For less skillet crowding, parboil the potatoes for 8 minutes, then roast at 425°F for 20 minutes.

Push the potatoes to one side or remove them briefly. Reduce heat to medium, add remaining butter and minced garlic; cook garlic for 30–45 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Stir in fresh thyme and oregano.

Flavor tip: Stir in honey or maple syrup for sweet-savory profile and add red pepper flakes for heat.

Nestle the seared chicken skin-side up among the potatoes and spoon some sauce over the chicken. Transfer skillet to a preheated oven (400°F) for 18–25 minutes until chicken reaches an internal temperature of 165°F.

Tip: Use a meat thermometer for perfect doneness.

Remove skillet from the oven and let chicken rest for 5 minutes. Spoon any yield sauce over potatoes and sprinkle with lemon zest and chopped parsley or chives before serving.