Instructions

• Preheat the oven to 400°F (207°C).
• Pat the chicken thighs dry with paper towels. Season both sides with salt (to taste), ground black pepper, and 1/2 teaspoon smoked paprika. Place the seasoned chicken in a large bowl and add 1 1/2 tablespoons lemon juice and 1 tablespoon chopped parsley; toss to coat and set aside.
• Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil and let it warm until shimmering.
• Add the chicken to the skillet and sear for 3–4 minutes per side, until nicely browned but not cooked through. Remove the chicken to a plate, leaving any pan juices in the skillet.
• Add the remaining 1 tablespoon olive oil to the skillet. Add 4 cloves minced garlic and 4 oz (half) sliced red onion and sauté for 2–3 minutes, until the onion is slightly softened and the garlic is fragrant.
• Add 8 oz (230 g) halved baby potatoes, 1/4 teaspoon salt (or to taste), and 1 teaspoon brown sugar to the skillet. Stir to combine and coat the potatoes with the oil, onions, and garlic.
• Nestle the seared chicken (and any juices from the plate) among the potatoes and onions in the skillet. If your skillet is not ovenproof, transfer everything to a baking dish.
• Bake on the lower third of the oven for 30–40 minutes, until the potatoes are tender and the chicken is cooked through (165°F / 74°C internal temperature).
• Remove from the oven and serve immediately.