Butter-Basted Chicken Thighs with Lemon-Herb Pan Sauce and Roasted Potatoes

1. Preheat your oven to 425°F. Halve 1.25 lb baby Yukon gold potatoes, toss them on a sheet pan with 1.5 tbsp olive oil, 0.25 tsp black pepper, and a small pinch of salt. Spread them cut-side down and roast for 35–40 minutes until golden and crispy on the bottom.

2. Pat 2 lb bone-in skin-on chicken thighs very dry with paper towels — this is what gets you crispy skin. Season all over with 1 tsp paprika, 0.5 tsp black pepper, and 0.25 tsp salt.

3. Heat 1.5 tbsp olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Place chicken thighs skin-side down and sear undisturbed for 8–9 minutes until the skin is deep golden and releases easily from the pan.

4. Flip the chicken, add 2 tbsp butter and 4 cloves garlic (smashed), and 5–6 sprigs from the 1 bunch fresh thyme. Tilt the pan and use a spoon to baste the chicken with the melted butter continuously for 2 minutes.

5. Transfer the skillet to the 425°F oven (skin-side up) and roast for 15–18 minutes until the thickest part reads 165°F on an instant-read thermometer.

6. Remove chicken to a plate and tent loosely with foil. Pour off all but about 1 tbsp of fat from the skillet. Set skillet over medium heat on the stovetop.

7. Pour in 0.5 cup dry white wine and 0.25 cup chicken broth. Scrape up the browned bits from the bottom of the pan and let the liquid reduce by half, about 3–4 minutes.

8. Cut the 1 lemon in half. Squeeze the juice of half the lemon into the pan sauce. Add the remaining 1 tbsp butter and swirl the pan until the butter melts and the sauce looks glossy. Taste and adjust — the sauce should be bright and savory.

9. Chop 2 tbsp worth of leaves from the 1 bunch fresh parsley. Plate the roasted potatoes alongside the chicken thighs and spoon the pan sauce over everything. Scatter 2 tbsp chopped parsley on top and serve with the remaining lemon half cut into wedges.