# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - ½ teaspoon smoked paprika
→ Potatoes
05 - 1½ pounds baby Yukon Gold potatoes, halved
06 - 1 tablespoon olive oil
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon black pepper
→ Garlic Butter Sauce
09 - 4 tablespoons unsalted butter, melted
10 - 5 cloves garlic, minced
11 - 1 tablespoon fresh lemon juice
12 - 1 tablespoon chopped fresh parsley
13 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
# How to Make It:
01 - Set the oven temperature to 425°F.
02 - Pat chicken thighs dry and season both sides with salt, black pepper, and smoked paprika.
03 - In a large bowl, toss halved potatoes with olive oil, salt, and black pepper.
04 - Arrange potatoes evenly on a rimmed baking sheet or ovenproof skillet, nestle seasoned chicken thighs skin side up among the potatoes.
05 - Whisk together melted butter, minced garlic, lemon juice, parsley, and thyme in a small bowl.
06 - Drizzle the garlic butter mixture evenly over chicken and potatoes.
07 - Place the pan in the oven and roast for 35 to 40 minutes until chicken skin is golden and crisp, potatoes are tender, and chicken reaches 165°F internally.
08 - Broil for 2 to 3 minutes at the end to achieve extra crispy skin if desired.
09 - Remove from oven, let rest for 5 minutes. Garnish with additional fresh parsley if preferred.
