Smoky paprika and garlic give the chicken a warm, savory flavor with a touch of char. The potatoes become crisp on the outside and tender inside, finished with a nutty Parmesan crust. A quick pan sauce from the drippings and lemon brightens the dish and ties the components together. Serve this hearty skillet for an easy weeknight dinner or a relaxed weekend meal with a green salad.
Ingredients
- Bone-in, skin-on chicken thighs (6 pieces, about 2–2.5 lb / 900–1100 g)
- Baby potatoes, halved (1.5 lb / 700 g)
- Olive oil (3 tbsp)
- Smoked paprika (2 tsp)
- Garlic, minced (3 cloves)
- Grated Parmesan cheese (1/2 cup / 45 g)
- Fresh thyme leaves (1 tbsp) or 1 tsp dried thyme
- Chicken stock (1/2 cup / 120 ml)
- Lemon juice (1 tbsp)
- Unsalted butter (1 tbsp)
- Salt (1 to 1 1/2 tsp) and black pepper (1/2 tsp), or to taste
- Optional: pinch of red pepper flakes (1/4 tsp) for heat
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken thighs dry and season both sides with 1 tsp salt, 1/4 tsp pepper and 1 tsp smoked paprika.
- Toss the halved potatoes in a bowl with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt and the thyme. Spread them cut-side down on a large ovenproof skillet or rimmed baking sheet.
- Roast the potatoes in the oven for 15 minutes to start crisping while you brown the chicken.
- Meanwhile heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add the chicken skin-side down and sear until deep golden and crisp, about 6–8 minutes. Flip and cook 2 minutes more. Transfer the chicken to a plate.
- Remove the partially roasted potatoes from the oven and slide the seared chicken thighs among the potatoes, skin-side up. Return the skillet to the oven and roast for 20 minutes, until the chicken reaches 165°F (74°C) and potatoes are tender.
- In a small saucepan or the now-empty pan over medium heat, add butter and the minced garlic; cook 30 seconds until fragrant. Pour in the chicken stock and lemon juice, scraping up any browned bits, and simmer 2–3 minutes until slightly reduced. Season with salt and pepper to taste.
- Sprinkle the grated Parmesan over the potatoes and broil for 1–2 minutes (watch closely) until the cheese is golden and bubbly.
- Remove skillet from oven. Let the chicken rest 3–4 minutes, then spoon the pan sauce over the chicken and potatoes. Serve hot, garnished with extra thyme if desired.
Tips or Variations
- For extra crisp skin, pat the chicken dry and let it sit uncovered in the fridge for 30 minutes before cooking.
- Swap Parmesan for Pecorino for a sharper finish, or add a sprinkle of chopped parsley for color.