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Preheat the Oven: Set your oven to 400°F (200°C).
Season the Chicken: In a small bowl, combine paprika, Italian seasoning, salt, and pepper. Generously rub this mixture all over the chicken thighs.
Sear the Chicken: Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy and golden. Flip the chicken and cook for an additional 3-4 minutes. Once done, remove the chicken from the skillet and set aside.
Prepare the Potatoes: In the same skillet, add the remaining tablespoon of olive oil along with the halved baby potatoes, ensuring the cut sides are down. Cook for about 5 minutes, allowing the potatoes to become golden and crispy.
Add Garlic and Parmesan: Stir in the minced garlic and sauté for 1-2 minutes until fragrant. Sprinkle half of the grated Parmesan over the potatoes and mix gently to ensure an even coating.
Bake the Chicken and Potatoes: Nestle the seared chicken thighs back into the skillet, placing them skin-side up atop the potatoes. Finish by sprinkling the remaining Parmesan over everything. Transfer the skillet to your preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Serve: Once baked, garnish the dish with fresh parsley and serve with lemon wedges for a refreshing touch. Enjoy every bite!
Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4
✨ Pro Tip: For an extra layer of crispiness on the potatoes, broil the skillet for the last 2-3 minutes! If you like a kick of heat, consider adding a sprinkle of red pepper flakes! 🌶️
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