Ingredients:

  • 680g Boneless Chicken Thighs
  • 450g Baby Yukon Gold Potatoes
  • 2 tbsp extra virgin olive oil
  • 56g Salted Butter
  • 6 Cloves Garlic
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 0.5 tsp Red Pepper Flakes
  • 1/4 cup Italian Parsley
  • 1 tbsp Lemon Juice
  • sea salt
  • black pepper

Instructions:

  1. Pat the 680g of chicken thighs bone dry with paper towels.
  2. Toss the chicken with sea salt, black pepper, and half of the smoked paprika.
  3. Heat 2 tbsp olive oil in the skillet over medium high heat. Place chicken in the pan and cook for 5-7 minutes until a deep golden crust forms and the meat releases easily.
  4. Remove the chicken to a plate. Do not wash the pan; we want those brown bits!
  5. Add 28g of butter to the skillet. Toss in the 450g of quartered Yukon Golds.
  6. Cook the potatoes for 10-12 minutes, stirring occasionally until the edges are translucent and the skins are blistered and brown.
  7. Push potatoes to the side. Add the remaining 28g of butter, minced garlic, oregano, and red pepper flakes.
  8. Cook for 60 seconds until the garlic smells buttery and toasted, and the paprika turns the butter a deep sunset red.
  9. Return chicken to the pan. Drizzle with 1 tbsp lemon juice and toss everything together for 2 minutes until the sauce looks glossy and velvety.
  10. Scatter the 1/4 cup of chopped parsley over the top and serve immediately while the potatoes are still crackling.